Cheese and Pecan Pasta Salad

Cheese and Pecan Pasta Salad

4 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    10 m
  • Ready In

    55 m
michellej
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (4)

Rate This Recipe
laurann46
7

laurann46

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.

SDK999
4

SDK999

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

rich_in_love
3

rich_in_love

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 645 cal
  • 32%
  • Fat
  • 39.4 g
  • 61%
  • Carbs
  • 49 g
  • 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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