Cheese And Pecan Pasta Salad Food

CHEESE AND PECAN PASTA SALAD

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.

TOASTED PECANS WITH GORGONZOLA SAUCE PASTA

Steps:

• Place pecans in a small, unoiled, heavy nonstick skillet and cook over high heat, shaking pan occasionally, until toasted golden brown and crisp (about 1-2 minutes); be careful not to burn.
• Remove from heat and set aside.
• Combine garlic, butter, Gorgonzola and Parmesan cheese in pasta serving bowl.
• Mix ingredients in a heatproof bowl and set it aside to warm to room temperature OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil.
• Cook pasta in a large pot of boiling, salted water until al dente.
• Drain pasta and immediately add to sauce in bowl and toss.
• Transfer to warmed dinner plates and garnish with pecans.
• Serve at once with extra Parmesan cheese and pass the peppermill.

FETA, SPINACH AND PECAN PASTA SALAD

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.

CHEESE AND PECAN PASTA SALAD

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.