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 {{adjustedServings}} servings 645 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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  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.
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Reviews

5
  1. 7 Ratings

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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!