Cheese and Pecan Pasta Salad

Cheese and Pecan Pasta Salad

5
michellej 64

"This salad gets better the longer sits. It's very addicting and takes a lot of self control to stop eating. Believe me I've seen it happen at many parties."

Ingredients

55 m servings 645 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 645 kcal
  • 32%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and toss with 2 tablespoons olive oil in a large bowl; set aside.
  2. Whisk together the garlic, basil, oregano, salt, pepper, half-and-half, an 1/2 cup olive oil in a bowl. Toss with the cooked spaghetti. Add the green bell pepper, red bell pepper, parsley, Jarlsberg, and pecans. Toss the salad again to mix, and sprinkle with Parmesan cheese to serve.

Reviews

5

Delicious! I made this for a picnic and used farfelle (bowtie) pasta. Next time I'll add a little less olive oil - maybe 1/4 cup.

Very good recipe. I will be serving this at my next get-together.

All of the flavors meld together so nicely and sing in your mouth! The creator was correct to say it's hard to stop eating...YUMMY!

very good , left overs were dry the next day.

This was an easy recipe full of fresh flavors. I used fusilli pasta just as a personal preference. The whole thing went together quickly and easily. Thanks, AR, for another hit!