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.
Provided by michellej
Categories Salad Pasta Salad Spaghetti Pasta Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 15
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
TOASTED PECANS WITH GORGONZOLA SAUCE PASTA
If you like bleu cheese and pecans, then this recipe is for you. Several years ago I bought a cookbook called "No-Cook Pasta Sauces" by Joie Warner which mysteriously disappeared. My DH just found it behind the bookcase when he started remodeling our kitchen - hurray! Times are a guess-timate until I get my kitchen back.
Provided by Kats Mom
Categories High Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 644, Fat 30.6, SaturatedFat 15.5, Cholesterol 60, Sodium 834.5, Carbohydrate 67, Fiber 3.6, Sugar 2.2, Protein 25.2
FETA, SPINACH AND PECAN PASTA SALAD
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
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.
EASTER EGG CHEESE BALL
This delicious and easy cheese ball recipe is decorated festively for Easter. Serve with crackers, pieces of toasted baguette, or veggie sticks.
Provided by fabeveryday
Categories Cheese Balls
Time 2h25m
Yield 32
Number Of Ingredients 6
Steps:
- Mix together cream cheese, Cheddar cheese, and dressing mix in a bowl until well combined.
- Form into a large egg-shaped ball in the center of a serving plate.
- Cut wax paper into strips. Lay them across the cheese ball, leaving spaces every two strips where the cheese is exposed. Sprinkle chopped chives on the exposed cheese, lightly pressing the chives down so they stick to the cheese. Remove the wax paper strips directly below the chives. Cover the newly exposed cheese stripes with bacon bits. Repeat by removing the final set of wax paper strips and adding chopped pecans in the remaining spaces.
- Refrigerate for at least 2 hours, or overnight.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 1 g, Cholesterol 23.4 mg, Fat 8 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 174.1 mg
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