Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the vermicelli pasta and cook according to the package instructions until al dente, typically 6-8 minutes. Once cooked, drain the pasta in a colander and rinse it with cold water to stop the cooking process. Transfer the cooled vermicelli to a large mixing bowl to begin assembling your salad.

While the vermicelli cools, chop your vegetables. Dice the green and red peppers into bite-sized pieces and slice the green onions finely. Add them to the bowl with the cooled pasta.

In the mixing bowl with the vermicelli and vegetables, sprinkle in the dill seed, caraway seeds, and poppy seeds. Pour the creamy Italian salad dressing over the mixture and gently fold the ingredients together until well combined.

Cover the bowl tightly with plastic wrap or a lid. Refrigerate the vermicelli pasta salad for at least one hour.