8 oz. pkg. elbow macaroni
1 c. chopped celery
1/4 c. chopped parsley
1/3 c. green pepper
6 green onions, sliced
2/3 c. diced Cheddar cheese
2 oz. jar diced pimentos, drained

DRESSING:

1/2 c. mayonnaise
1/2 c. sour cream
1 tbsp. red wine vinegar
1/4 to 1/2 tsp. seasoned salt
1/4 tsp. pepper

Cook macaroni; drain and cool. Add next 6 ingredients and stir gently. Combine next 5 ingredients (dressing) and mix well. Pour dressing mixture over macaroni mixture and stir gently; refrigerate for at least 2 hours. Serve on lettuce leaves.