Cheese and Pecan Pasta Salad |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. 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:
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.
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