Name: Cheese and Pecan Pasta Salad
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 8
Cuisine: US
Ingredients: 1 pound spaghetti; 2 tablespoons olive oil (for pasta); 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 (for dressing); 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

A vibrant and flavorful pasta salad, where nutty pecans and savory cheeses dance together, creating a symphony of textures and tastes that only improves with time. Prepare to be captivated!

Follow The Directions

01

Step

10 mins

Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8-10 minutes. (8-10 minutes)

02

Step

5 mins

Drain the spaghetti well and toss it with 2 tablespoons of olive oil in a large bowl to prevent sticking. Set aside to cool slightly. (2 minutes)

03

Step

5 mins

In a separate bowl, whisk together the minced garlic, torn basil leaves, chopped oregano, salt, black pepper, half-and-half cream, and 1/2 cup olive oil until well combined. This will be your flavorful dressing. (3 minutes)

04

Step

Pour the dressing over the cooked spaghetti and toss gently to coat all the strands. (2 minutes)

05

Step

Add the thinly sliced green and red bell peppers, chopped fresh parsley, Jarlsberg cheese matchsticks, and toasted chopped pecans to the pasta. Toss everything together carefully to distribute the ingredients evenly. (5 minutes)

06

Step

Sprinkle the grated Parmesan cheese over the salad just before serving. This adds a final touch of richness and flavor. (1 minute)

For an extra layer of flavor, try adding a splash of balsamic vinegar to the dressing.
To toast the pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly golden. Watch them closely to prevent burning!
This salad is best when allowed to sit for at least 30 minutes to allow the flavors to meld. It can also be made ahead of time and stored in the refrigerator for up to 2 days.

Eldon Connellymayert

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 7 Ratings)

Total Reviews: (3)

Shanie Mann
Jun 28, 2025
The dressing is what makes this salad special. It's so flavorful and creamy.
Ed Balistreri
Jun 25, 2025
This recipe is a total crowd-pleaser! I made it for a potluck, and it was gone in minutes.
Donnell Satterfield
May 10, 2025
I love the combination of cheeses and the crunch of the pecans. It's so much better than your average pasta salad!

Cheese and Pecan Pasta Salad

Ingridients

Nutrition

Follow The Directions

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02

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Eldon Connellymayert

Written by

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RECIPE REVIEWS

Shanie Mann

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