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Cheese and Pecan Pasta Salad

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."

Rate/Review | Read Reviews (4)

Prep Time:
45 Min

Cook Time:
10 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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

Directions

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.