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Photo of Cheese and Pecan Pasta Salad by michellej

Cheese and Pecan Pasta Salad

Rated as 4 out of 5 Stars
 made it  |  5 reviews   |   photos

Recipe by:

"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

55 m servings 645 cals
Original recipe yields 8 servings

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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Nutrition Facts


Per Serving: 645 calories; 39.4 g fat; 49 g carbohydrates; 24.6 g protein; 52 mg cholesterol; 593 mg sodium. Full nutrition

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Reviews

Read all reviews 5
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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.

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

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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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very good , left overs were dry the next day.

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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!

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