I started making this salad because it’s loaded with peppers, my husband’s favorite. Don’t be surprised when there are no leftovers to take home after the family reunion, picnic or church potluck.
—JANIE COLLE HUTCHINSON, KS
PREP: 20 MIN. + CHILLING • MAKES: 10 SERVINGS
12 ounces uncooked vermicelli
1 bottle (16 ounces) creamy Italian salad dressing
1 small green pepper, chopped
1 small sweet red pepper, chopped
6 green onions, chopped
1 teaspoon dill seed
1 teaspoon caraway seeds
1 teaspoon poppy seeds
Cook the vermicelli according to package directions. Drain; transfer to a large bowl. Add the remaining ingredients; toss pasta to coat. Refrigerate until cold.