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Boil your pasta according to package directions, I cook it to al dente as it will soften in the salad dressing. Rinse well with cold water and drain.
VERY finely dice the onion, bell pepper, and celery, add to a large bowl. Sprinkle with the celery salt and celery seed and toss to coat. Add the diced pimientos. You can add as many or as few as you like, make sure to add some of the liquid from the jar.
Grate the carrot and then run the knife through the grated carrot to make the bits even smaller. Add to the bowl with the vegetables.
In a bowl whisk the sour cream, mayonnaise, and the white sugar. I use the Mexican Crema instead of regular sour cream, you can use either. If you like, add a pinch of celery seed and celery salt to this.
Mince the fresh parsley if using and add to the bowl of vegetables and toss to coat.
Let this all sit for about 15 minutes.
Toss the vegetables with the mayo/sour cream mix, then add the cooked pasta and toss to coat. Taste and add more celery salt if needed.
Dice the cheese VERY small and fold into the salad.
Can be served immediately but it is better if you cover it and put in the fridge for 4 to 6 hours or even overnight.