Sunflower Pasta Salad

Sunflower Pasta Salad

Sunflower Pasta Salad

Servings:*

10 cups

Ingredients

  • 12 ounces dry farfalle
  • 1 1/2 cups Lunds/Byerly's Parmesan Dressing, divided
  • 1/2 cup salted sunflower nuts
  • 1/2 cup thinly sliced celery
  • 1/3 cup real bacon bits
  • 1/2 cup sliced green onions, including some tops
  • 3 tablespoons diced pimiento
  • 1/4 cup shredded Parmesan cheese
A Do-Ahead. Farfalle is bow-tie shaped pasta.

Directions

  1. In large kettle, cook pasta according to package directions; drain, rinse with cold water and drain again. In large bowl, combine pasta, 1 cup dressing, sunflower nuts, celery, bacon bits, onion and pimiento. Refrigerate, covered, several hours or overnight.
  2. To Serve: Stir in remaining 1/2 cup of dressing; sprinkle with Parmesan cheese.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.