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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torn fresh basil leaves
chopped fresh oregano
ground black pepper
green bell pepper, seeded and thinly sliced
red bell pepper, seeded and thinly sliced
chopped fresh parsley
Jarlsberg cheese, cut into matchsticks
toasted, chopped pecans
grated Parmesan cheese
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.
Very good recipe. I will be serving this at my next get-together.
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!
very good , left overs were dry the next day.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese and Pecan Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 355
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