Best Cheese And Pecan Pasta Salad Recipes

CHEESE AND PECAN PASTA SALAD

Cheese and Pecan Pasta Salad image

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.

Provided by michellej

Categories Salad Pasta Salad Spaghetti Pasta Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 645.3 calories, Carbohydrate 49 g, Cholesterol 52.4 mg, Fat 39.4 g, Fiber 3.3 g, Protein 24.6 g, SaturatedFat 13.1 g, Sodium 592.7 mg, Sugar 3.5 g

FETA, SPINACH AND PECAN PASTA SALAD

Feta, Spinach and Pecan Pasta Salad image

An usual but tasty flavor combination from the Austin Jr. League Cookbook...pecans are everywhere in central Texas so this is their own take on a more typical salad. :o)

Provided by winkki

Categories Spinach

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces fresh spinach, washed and trimmed
4 plum tomatoes, chopped
2 teaspoons fresh thyme, chopped
6 tablespoons olive oil (good quality)
12 ounces penne pasta
2 medium zucchini, julienned
2 tablespoons olive oil (optional)
8 ounces feta cheese, crumbled
1/2 cup pecans, toasted

Steps:

Cut spinach into 1/2"x3" strips.
Combine spinach, tomatoes, thyme, and 6 Tbsp olive oil in bowl; toss gently and season lightly with pepper, if desired.
Cook pasta in boiling water 8 min, or al dente.
Remove from heat (do not drain) and stir in zucchini; let stand 15-20 seconds.
Drain and rinse with cold water; combine with spinach mixture and toss well.
Drizzle with 2 Tbsp olive oil, if desired.
Add feta and pecans; toss to mix and season with salt if desired.
Serve warm or at room temperature.

GARLIC PASTA SALAD WITH PECANS

Garlic Pasta Salad With Pecans image

This is my own recipe. I use it for most special occasions, with shrimp, and potlucks, with chicken. You can adapt it with just about any fresh veggie or cooked meat you would like! Cut the mayonnaise by half and make up the difference with plain yogurt, or sub plain yogurt entirely, for an eggless dish.

Provided by Mammabunny

Categories Chicken

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups rotini pasta, uncooked (I use tri color rotini)
2 cups boneless skinless chicken breasts, cooked, cut into 1/2 inch cubes or 2 cups cooked shrimp, de-tailed
1/2 lb colby cheese, cut into 1/2 inch cubes
2 cups fresh broccoli or 1 cup diced green bell pepper
1 (8 ounce) bag pecan halves, unsalted
1 cup grapes, halved (I use red seedless grapes for color)
1 cup mayonnaise
1 (1 ounce) packet Lipton Recipe Secrets savory herb with garlic soup mix

Steps:

Cook pasta rinse well, and chill.
In a small bowl, mix mayonnaise and Lipton Recipe Secrets until well blended.
Cover, let stand in refrigerator to combine flavor, while you prepare remaining ingredients.
In a large bowl, combine remaining ingredients (hold out a few pecans and grapes for garnish). Add pasta and mayonnaise mixture, toss until well coated.
Place in serving bowl.
Top with remaining grapes and pecans.
IF substituting the fresh broccoli, eat or throw about the salad after 2 days. the broccoli tastes funny after that. (not that we often HAVE leftovers!) We haven't tried the bell pepper option yet, due to an allergy, but friends assure me it's very good.