Sunflower 'N Pasta Salad

By nlhartman

From Byerly's

Ingredients

• 1 12 oz. pkg. dry farfalle (6 cups prepared)
• 1 1/2 c. Lunds/Byerly's Parmesan Dressing, divided
• 1/2 c. salted sunflower nuts
• 1/2 c. thinly slice celery
• 1/3 c. real bacon bits
• 1/2 c. sliced green onions, including some tops
• 3 T. diced pimento
• 1/4 c. shredded Parmesan cheese

Preparation

Step 1

In large kettle, cook pasta according to package directions; drain, rinse with cold water.
In large bowl, combine pasta, 1 c. dressing, sunflower nuts, celery, bacon bits, onion and pimento.
Refrigerate, covered, several hours or overnight.

To serve:
Stir in remaining 1/2 c. of dressing; sprinkle with Parmesan cheese.