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My review
Cheese and Pecan Pasta Salad
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
55 m servings 645 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
- 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; 39.4 g fat; 49 g carbohydrates; 24.6 g protein; 52 mg cholesterol; 593 mg sodium. Full nutrition
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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.
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!