Cheese and Pecan Pasta Salad

Name: Cheese and Pecan Pasta Salad
Total time: 55
Yield: 8
Ingredients: 1 pound spaghetti; 2 tablespoons olive oil; 2 cloves garlic, minced; ¼ cup torn fresh basil leaves; 1 tablespoon chopped fresh oregano; 1 teaspoon salt; 1 teaspoon ground black pepper; ½ cup half-and-half cream; ½ cup olive oil; 1 green bell pepper, seeded and thinly sliced; 1 red bell pepper, seeded and thinly sliced; ½ cup chopped fresh parsley; ⅔ pound Jarlsberg cheese, cut into matchsticks; ½ cup toasted, chopped pecans; ¼ pound grated Parmesan cheese

Recipe by michellej from allrecipes.com

Lunch 55 Mins.

Ingredients

8 servings

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1 pound spaghetti
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2 tablespoons olive oil
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2 cloves garlic, minced
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¼ cup torn fresh basil leaves
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1 tablespoon chopped fresh oregano
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1 teaspoon salt
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1 teaspoon ground black pepper
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½ cup half-and-half cream

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½ cup olive oil
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1 green bell pepper, seeded and thinly sliced
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1 red bell pepper, seeded and thinly sliced
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½ cup chopped fresh parsley
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⅔ pound Jarlsberg cheese, cut into matchsticks
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½ cup toasted, chopped pecans
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¼ pound grated Parmesan cheese

Instructions

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.