Seafood-and-Vermicelli Salad

12 ounces vermicelli, broken into 3-inch pieces
1 medium red onion, chopped (1/2 cup)
1 medium green pepper, chopped
1 tablespoon snipped fresh parsley
1 teaspoon celery seed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon snipped fresh chives
1/4 cup Italian salad dressing
1 cup mayonnaise or salad dressing
1 pound cooked shrimp, chopped, or two 8-ounce packages frozen crab-flavored, salad-style fish (also known as surimi or mock crab), or a combination of both
1 tablespoon lemon juice
Milk

1. Cook vermicelli according to package directions. Drain and rinse with cold water. Drain off water.

2. In a very large bowl, combine vermicelli, onion, green pepper, parsley, celery seed, oregano and chives. Add Italian dressing. Toss to coat.

3. Add mayonnaise, shrimp or fish (cut up any large pieces), lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well to coat. Cover and chill for 2 to 24 hours. If necessary, stir in a little milk till pasta mixture is creamy. Makes 6 main-dish servings.

Picnic hint: Carry this well-chilled salad to your picnic site in a cooler packed with ice.