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Cheese and Pecan Pasta Salad Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep45 m
  • Cook10 m
  • Ready In55 m
  • 1Bring 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.
  • 2Whisk 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.
Ingredients
  • 8 servings
  • 645 cals
  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup torn fresh basil leaves
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup half-and-half cream
  • 1/2 cup olive oil
  • 1 green bell pepper, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 cup chopped fresh parsley
  • 2/3 pound Jarlsberg cheese, cut into matchsticks
  • 1/2 cup toasted, chopped pecans
  • 1/4 pound grated Parmesan cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    645
    32%
  • Fat:
    39.4
    61%
  • Carbs:
    49
    16%
  • Protein:
    24.6
    49%
  • Cholesterol:
    52
    17%

Based on a 2,000 calorie diet

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