Print

Sunflower Pasta Salad

Servings 10 cups
Prep Time

Ingredients

  • 12 ounces dry farfalle pasta
  • 1 ½ cups Lunds & Byerlys Parmesan Dressing, divided
  • ½ cup salted sunflower nuts
  • ½ cup thinly sliced celery
  • ⅓ cup chopped cooked bacon
  • ½ cup sliced green onions including some tops
  • 3 tablespoons diced pimiento
  • ¼ cup shredded Parmesan cheese

Instructions

  1. In a large pot, cook pasta according to package directions; drain, rinse with cold water and drain again.

  2. In a large bowl, combine pasta, ½ cup dressing, sunflower nuts, celery, bacon, onion and pimiento.

  3. Refrigerate, covered, several hours or overnight.

  4. Before serving, stir in remaining ½ cup dressing and sprinkle salad with Parmesan cheese.