Boil a large pot of salted water over medium-high heat. Cook the vermicelli pasta according to package instructions until al dente, about 3–5 minutes. Drain and rinse under cool water, then transfer to a mixing bowl to cool completely.

In a separate bowl, whisk together Lawry’s seasoned salt, fresh lemon juice, and high-quality olive oil until well blended and smooth.

Pour the dressing over the cooled vermicelli pasta and gently toss to coat. Cover and refrigerate for at least 1 hour, ideally 2 hours to absorb flavors.

Add pimentos, chopped green pepper, sliced green onions, diced celery, black olives, and mayonnaise to the pasta. Fold carefully to distribute ingredients without breaking the pasta.

Adjust seasoning with salt and ground white pepper, and refrigerate for another 30 minutes to meld flavors.

Before serving, give the salad a gentle toss and garnish with chopped parsley.