8 oz. green spinach noodles
1/4 to 1/2 c. chopped green onion
1/4 c. Italian dressing
2 oz. pimentos
1/3 c. mayonnaise
1/3 c. sour cream
Salt and pepper to taste
1/2 c. toasted sunflower seeds (optional)

Cook noodles according to directions, al dente. Cool quickly under cold water. Drain and transfer to a large bowl and toss gently with onions, dressing, and pimentos.

Combine mayonnaise and sour cream and add to pasta. Season to taste, toss again, refrigerate. Sprinkle with sunflower seeds just before serving. Will keep for several days in the refrigerator. Yield: 4 servings.