Cheese and Pecan Pasta Salad Recipe - Allrecipes.com
Cheese and Pecan Pasta Salad Recipe
  • READY IN 55 mins

Cheese and Pecan Pasta Salad

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 Edit and Save

Original recipe makes 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 10 mins
  • READY IN 55 mins
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Reviews More Reviews

Aug 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.

 
Mar 24, 2008

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

 

5 Ratings

Aug 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!

 
Jun 29, 2010

very good , left overs were dry the next day.

 

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Nutrition

  • Calories
  • 645 kcal
  • 32%
  • Carbohydrates
  • 49 g
  • 16%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 39.4 g
  • 61%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 593 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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