Cheese and Pecan Pasta Salad

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.

• Preparation Time: 45 mins
• Cooking Time: 10 mins
• Total Time: 55 mins
• Calories: 645 Calories

Ingredients

• 1 teaspoon salt
• ½ cup olive oil
• 2 tablespoons olive oil
• ½ cup half-and-half cream
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• ½ cup chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 pound spaghetti
• ¼ pound grated Parmesan cheese
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• ¼ cup torn fresh basil leaves
• ½ cup toasted, chopped pecans
• ⅔ pound Jarlsberg cheese, cut into matchsticks

Recipe Instructions

Step 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.

Step 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.