Search thousands of recipes reviewed by home cooks like you.

Cheese and Pecan Pasta Salad

Cheese and Pecan Pasta Salad

  • Prep

    45 m
  • Cook

    10 m
  • Ready In

    55 m
michellej

michellej

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

laurann46
7

laurann46

8/27/2008

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.

Suze Knisley
4

Suze Knisley

3/24/2008

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

rich_in_love
3

rich_in_love

8/22/2008

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!

Similar recipes