Cheese and Pecan Pasta Salad

7 Ratings
  • 5 3
  • 4 3
  • 3 0
  • 2 0
  • 1 1

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.

By michellej

Gallery

Recipe Summary

cook:
10 mins
total:
55 mins
prep:
45 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
645 calories; protein 24.6g; carbohydrates 49g; fat 39.4g; cholesterol 52.4mg; sodium 592.7mg. Full Nutrition
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