Cheese and Pecan Pasta Salad

Cheese and Pecan Pasta Salad
  • 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


  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.

04/08/2018
Cheese and Pecan Pasta Salad, recipe PT15M PT1H 5 455 calories

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