Best 13 Vermicelli Salad Recipes

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When searching for the perfect vermicelli salad recipe, it's important to consider your desired flavors and textures. Whether you prefer a light and refreshing salad or something more hearty and flavorful, there are many options to choose from. From classic Vietnamese-style vermicelli salads to unique fusion dishes, the possibilities are endless. With so many delicious recipes available, you're sure to find the perfect one to satisfy your taste buds.

Here are our top 13 tried and tested recipes!

BEST EVER VERMICELLI SALAD



Best Ever Vermicelli Salad image

I got this from my best friend. Everyone we know "begs" her to make it. It's a bit time consumming, but well worth it.

Provided by Kari3564

Categories     Vegetable

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 (8 ounce) boxes vermicelli
1 teaspoon olive oil
4 teaspoons salad oil
1 teaspoon Accent seasoning
3 teaspoons fresh limes or 3 teaspoons fresh lemon juice
1 cup celery, chopped
1 green pepper, chopped
1 bunch green onion, chopped, all parts
1 (2 ounce) jar pimiento, drained and chopped
1 (3 7/8 ounce) can black olives, drained and chopped
2 cups mayonnaise
1 (10 ounce) package frozen peas, unthawed
fresh coarse ground black pepper
beau monde seasoning
garlic salt or garlic powder

Steps:

  • Boil vermicelli in salted water with 1 T oil added.
  • Don't overcook.
  • Drain and blanch in cold water.
  • Marinate vermicelli overnight in remaining oil, accent and lemon or lime juice.
  • Next day, add all other ingredients and toss.
  • Season to taste.

BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD)



Bun Ga Nuong (Grilled Chicken and Vermicelli Salad) image

This recipe comes from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. I posted this in response to a recipe request. I have neither tasted or made this. (Prep time will depend on how long you marinate. Use your own judgement on how much you shrimp you want with this).

Provided by Teresa M

Categories     Chicken Breast

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 17

4 boneless chicken breasts (2 whole breasts split to make 4 pieces)
2 cloves garlic, minced or pressed
2 whole shallots, finely chopped
1/8 cup vegetable oil
2 cups iceberg lettuce, shredded
1 cucumber, sliced
1/4 cup chopped of fresh mint
1/4 cup unsalted, chopped roasted peanuts
1/2 cup rice vermicelli (available in Asian grocery stores)
shrimp
4 ounces water
1 ounce lime juice
2 ounces fish sauce
1 ounce sugar
1 teaspoon chopped garlic
1 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil or 2 teaspoons olive oil

Steps:

  • Mix dressing ingredients together.
  • Set aside.
  • Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
  • Strain in colander.
  • Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
  • When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
  • Cut into bite sized pieces.
  • In each of 4 bowls, divide lettuce and cucumbers.
  • Top with vermicelli.
  • Arrange chicken on top of pasta.
  • Pour about 2 ounces of dressing on each salad.
  • Sprinkle with fresh mint and peanuts.
  • Remove shells from shrimp and clean.
  • Saute shrimp in garlic, shallots and vegetable oil.
  • Set aside.
  • Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
  • Add dressing and set aside.
  • Heat grill.
  • Season shrimp with salt and pepper and 1T of the chopped basil.
  • Grill on both sides and removed when cooked (less than 5 minutes).
  • Put cucumber and carrot mixture in the middle of each of 4 plates.
  • Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.

VERMICELLI PASTA SALAD



Vermicelli Pasta Salad image

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, Kansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 8

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

Steps:

  • Cook vermicelli according to package directions. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat. Refrigerate until cold.

Nutrition Facts : Calories 309 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 404mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

VERMICELLI CHICKEN SALAD



Vermicelli Chicken Salad image

"This recipe was given to me by a friend, and it's wonderful," notes Liz Hughes of Burnsville, Minnesota. Marinated artichokes and ripe olives lend flavor to this chilled rice salad that starts with a packaged rice mix.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
2 cups cubed cooked chicken breast
1-1/2 cups mayonnaise
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1/2 cup finely chopped onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon lemon-pepper seasoning

Steps:

  • Cook rice mix according to package directions. Stir in the chicken, mayonnaise, artichokes, onion, olives and lemon-pepper. Cover and refrigerate until chilled.

Nutrition Facts :

VERMICELLI OLIVE PASTA SALAD



Vermicelli Olive Pasta Salad image

This makes a huge amount, take to a pot luck. You will be asked for the recipe! I love the saltiness of the green olives. I like a lot of olives, so I add extra. This is delicious as a side dish or main salad.

Provided by BethR

Categories     Peppers

Time P1DT25m

Yield 16 serving(s)

Number Of Ingredients 13

1 lb vermicelli
1/2 tablespoon Accent seasoning
2 tablespoons Lawry's Seasoned Salt
1/3 cup vegetable oil
1/3 cup lemon juice
3/4 cup green pepper, chopped
3/4 cup onion, chopped
1 1/2 cups celery, chopped
15 ounces green olives, coarsely chopped
1 (15 ounce) can black olives, coarsely chopped
2 (4 ounce) cans water chestnuts, sliced
1 cup mayonnaise
1/4 cup parmesan cheese

Steps:

  • Cook vermicelli according to package directions.
  • Whisk together Accent seasoning, seasoned salt, oil and lemon juice.
  • Toss with vermicelli in a large bowl.
  • Refrigerate while chopping vegetables.
  • In a small bowl, whisk together mayonnaise and parmesan cheese.
  • Add vegetables and mayonnaise sauce to vermicelli and toss well to combine.
  • Refrigerate overnight before serving.

Nutrition Facts : Calories 299.3, Fat 17.3, SaturatedFat 2.6, Cholesterol 5.2, Sodium 785.1, Carbohydrate 32.6, Fiber 3.5, Sugar 3.1, Protein 5.3

POMELO SALAD WITH RICE VERMICELLI



Pomelo Salad with Rice Vermicelli image

A light and refreshing cold salad loaded with Asian flavors, and only 4 SmartPoints per serving on the WW Green plan!

Provided by Kim's Cooking Now

Categories     Salad     100+ Pasta Salad Recipes     Fruit Pasta Salad Recipes

Time 30m

Yield 2

Number Of Ingredients 11

2 ounces rice vermicelli
½ large pomelo- peeled, membranes removed, and cut into bite-sized pieces
¼ cup julienned carrot
¼ cup julienned cucumber
1 scallion, thinly sliced
2 tablespoons chopped cilantro
1 tablespoon fish sauce
1 tablespoon water
1 tablespoon Thai sweet chili sauce
1 teaspoon packed brown sugar
1 teaspoon seasoned rice vinegar

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
  • Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
  • Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 43.3 g, Fat 0.6 g, Fiber 3.4 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 649.4 mg, Sugar 6.2 g

COLD VERMICELLI SALAD



Cold Vermicelli Salad image

Susan Miller of West, Texas notes, "This recipe makes a refreshing light lunch for a pair on a hot day, but it can easily be doubled for a potluck, I make it a day ahead so the flavors can blend."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

1 cup cooked vermicelli
1/4 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup pickled whole mushrooms, sliced
1/4 cup fat-free Italian salad dressing
2 tablespoons sliced ripe olives
1 tablespoon diced pimientos
1 teaspoon Salad Supreme Seasoning

Steps:

  • In a serving bowl, combine all of the ingredients; toss to coat. Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 144 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 628mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

BUN THIT NUONG (GRILLED PORK AND VERMICELLI SALAD)



Bun Thit Nuong (Grilled Pork and Vermicelli Salad) image

Bun thit nuong, BBQ pork with rice vermicelli, is a dish commonly found in American Vietnamese restaurants and is one of my favorite meals. I finally decided to try making it myself and discovered this recipe, making a few tweaks to suit my own tastes.

Provided by Spectatrix

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 24

1 lb pork shoulder, sliced thin
1 tablespoon diced garlic
2 tablespoons oyster sauce
1/4 cup sugar
1/4 cup sake
1/4 cup fish sauce
1/4 cup oil
1/2 teaspoon five-spice powder
fresh ground pepper
1/2 cup fish sauce
1/2 cup sugar
1 cup hot water
1 teaspoon crushed garlic
1 -2 Thai chile
1 slice lime
4 cups rice vermicelli
2 cups iceberg lettuce, chopped
2 cups bean sprouts
1 cup mint, chopped
1 cup cilantro, chopped
1 carrot, julienned
1 cucumber, julienned
1/2 cup chopped peanuts
hoisin sauce, to taste

Steps:

  • Mix all thit nuong ingredients together. Refrigerate and marinate for at least half an hour.
  • While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved. Set aside.
  • Boil vermicelli according to package directions, draining once cooked through.
  • Remove pork from the fridge and cook using desired method. Grilling over an open flame is best, but I usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes.
  • In individual serving bowls, place vermicelli, vegetables, and herbs. Top with pork and chopped peanuts. Drizzle nuoc cham and hoisin sauce on top, as desired. Dig in and enjoy!
  • Notes: Chicken, shrimp, or even tofu make wonderful substitutions for pork in this recipe.
  • Use as many or as few of the suggested vegetables and herbs as desired (or even make your own additions!).

Nutrition Facts : Calories 732.3, Fat 43.5, SaturatedFat 10.2, Cholesterol 80.5, Sodium 3641.2, Carbohydrate 55.8, Fiber 5.5, Sugar 45, Protein 30.2

FIVE SPICE CHICKEN WITH VERMICELLI NOODLE SALAD



FIVE SPICE CHICKEN WITH VERMICELLI NOODLE SALAD image

Categories     Chicken     Pasta

Yield 4

Number Of Ingredients 23

Chicken
1 package boneless skinless chicken thighs, about 2 lbs
2 tablespoons Chinese five spice
2 tablespoons honey
2 teaspoons salt
1 lime
1 tablespoon chopped peanuts
Dressing
3 tablespoons fish sauce
juice of 1 small lime
3 tablespoons water
1½ tablespoons honey
1 tablespoon vegetable oil, melted
white of 1 spring onion, sliced
2 dry red peppers, minced
Salad
7 oz package vermicelli noodles, prepared according to package directions
1 cucumber, peeled, deseeded and sliced
2 medium carrots, julienne
¼ cup peanuts, chopped
green onion, garnish
cilantro, garnish
thai basil, garnish

Steps:

  • Heat a grill skillet or heavy bottom skillet over medium-high heat. Brush with vegetable oil. Toss chicken thighs with Chinese five spice and salt. Place on the hot grill pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Be careful not to crowd the pan. If pan is too small you may need to cook in batches. Drizzle the honey over the chicken, squeeze over the juice of 1 lime. Cook another 1 - 2 minutes to allow honey to melt and lime to reduce. Sprinkle with the chopped peanuts, set aside. Combine all dressing ingredients and whisk until well combined. Combine all salad ingredients and toss with dressing. Garnish with green onion, cilantro and/or thai basil. Slice chicken and serve with noodle salad. Notes Make-Ahead: The chicken can be served warm over the noodles or chilled. Which also makes it a great make-ahead meal. Refrigerate the chicken, noodles and dressing separately. When the noodles are tossed with dressing they will loosen. Topped with sliced chilled chicken

RICE VERMICELLI SALAD WITH GRILLED PORK AND SPRING ROLLS



Rice Vermicelli Salad With Grilled Pork and Spring Rolls image

While living in Colorado, I worked for an all Vietnamese company that made wreaths and wall decorations out of red river birch and white willow twigs as their office manager. I worked there for 10 years and became very close to the people that I worked with. Often the owner of the company would treat me to lunch from his favorite Vietnamese restaurant. I always requested this dish. He once told me the name of it but darned if I could ever understand what he was saying, let alone how to spell it. Anyway, I just had to recreate this wonderful Vietnamese dish from memory because I have missed it so much. Here is what I have come up with.

Provided by Karen From Colorado

Categories     Pork

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 10

6 -12 ounces dry rice noodles
1 lb lean boneless pork fillet
3 tablespoons soy sauce
1 tablespoon garlic powder
1/2 cup carrot, julienned
1/2 cup cucumber, seeded and julienned
1/2 cup mint, chopped (cilantro is an acceptable substitute)
1/4 cup peanuts, chopped
3 prepared egg rolls or 3 spring rolls
1/4 cup nuoc cham sauce (Nuoc Cham Sauce - Dipping Fish Sauce)

Steps:

  • Partially freeze pork for easy slicing; slice thin.
  • Marinade pork strips in the soy sauce and garlic powder for 1 hour.
  • Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
  • Heat egg rolls; cut into 1 inch pieces.
  • Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
  • Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
  • Top vegetables with pork strips and egg roll pieces.
  • Sprinkle peanuts on top.
  • Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
  • Repeat for a second serving.

Nutrition Facts : Calories 762.7, Fat 19.4, SaturatedFat 4.8, Cholesterol 142.9, Sodium 1814.3, Carbohydrate 84.7, Fiber 6.1, Sugar 3.2, Protein 60.3

COLD VERMICELLI SALAD



Cold Vermicelli Salad image

This is a dish you can make for a party or get together on your buffet. I first had it at such a gathering, loved it and asked for the recipe. Hope you enjoy it as well.

Provided by Carol Junkins

Categories     Salads

Time 10m

Number Of Ingredients 6

1 lb box of vermicelli
1 pkg durkee or mccormick salad dressing or salad seasoning supreme (with cheese is ok)
1 small green pepper (chopped)
1 medium cucumber (chopped)
3 plum tomatoes (chopped)
1 small onion

Steps:

  • 1. Chop up all veggies, and of course can add other to this mixture, I like to add black olives, chopped mushrooms , etc. and marinate in Italian dressing and salad seasonings overnight.
  • 2. Cook and drain vermicelli, while hot, pour veggie mixture over it and mix well. Chill and serve Great to bring to a get-together. So easy!

VERMICELLI SALAD



Vermicelli Salad image

A wonderful light salad that's easy to make. I use tomatoes from the farmer's market and it gives the salad that special 'fresh' zing. My family loves it.

Provided by Stephanie Carroll

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 13h50m

Yield 6

Number Of Ingredients 7

8 ounces vermicelli pasta
1 tomato, chopped
½ cup chopped green bell pepper
1 (6 ounce) can sliced black olives
½ cup chopped red onion
2 tablespoons salad seasoning mix
½ cup zesty Italian dressing

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
  • Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 33.3 g, Cholesterol 0.9 mg, Fat 12 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 778.7 mg, Sugar 3.6 g

VERMICELLI SALAD - STEPH



Vermicelli Salad - Steph image

While visiting my aunt in Rogersville, MO, this past weekend, this was one of the delicious salads she made.

Provided by Stephanie Dodd

Categories     Pasta Salads

Time 15m

Number Of Ingredients 5

2 celery stalks, chopped
6 oz ripe olives, sliced
4 oz pimientos, diced (optional)
1 green pepper, chopped
12 oz vermicelli, cooked and drained

Steps:

  • 1. Cook and drain vermicelli; rinse well in cold water. Add all chopped ingredients to vermicelli. Mix well.
  • 2. Dressing for Vermicelli: Mix 3 T. Accent, 3 T. oil, and 3 tsp. lemon juice together very well. Add to 1 1/2 cups mayonnaise. Mix all ingredients very well and pour over Vermicelli.
  • 3. This gets better with age; keeps well in refrigerator. ENJOY!

Tips:

  • Use high-quality ingredients for the best flavor. Fresh vegetables, ripe fruit, and flavorful cheese will make a big difference.
  • Cook the vermicelli according to the package directions. Be careful not to overcook it, as it will become mushy.
  • If you are using a store-bought dressing, taste it before adding it to the salad. You may want to adjust the flavor by adding more herbs, spices, or vinegar.
  • Be creative with your toppings. You can add anything from nuts and seeds to crumbled bacon or grilled chicken.
  • Serve the salad immediately or chill it for a few hours before serving. This will allow the flavors to meld.

Conclusion:

Vermicelli salad is a refreshing and flavorful side dish or main course. It is easy to make and can be customized to your liking. With so many different recipes to choose from, you are sure to find one that you love. Whether you are looking for a light and healthy salad or a more substantial meal, vermicelli salad is a great option.

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