Garlic Pasta Salad With Pecans Recipes

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.

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.

Steps:

• Cook pasta according to directions on package, drain and cool by running cool water over it. Let drain thoroughly.
• Combine pasta with peppers, carrots and parsley.
• Add vinaigrette and mix well.
• Add feta cheese, mix lightly, lifting the pasta and cheese mixture until the cheese is distributed throughout.
• Chill for an hour before serving.

Steps:

• In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.

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.

Steps:

• Combine all ingredients in food processor and process until mixture is smooth.
• Chill before serving; makes enough to dress one large salad.
• I recommend a salad of romaine lettuce, orange slices (fresh or tinned mandarins), sliced green onions and perhaps some thinly sliced raw mushrooms.

Steps:

• Prepare pasta according to package direction; rinse and drain.
• Snap off tough ends of asparagus, and slice into 2-inch pieces.
• Sauté asparagus in hot oil in a large skillet over medium heat; 4 minutes.
• Stir in red bell pepper and garlic; cook, stirring occasionally, for an additional 2 minutes.
• Stir in chicken broth and bring to a boil.
• Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender.
• Stir in salt and pepper.
• Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter and 1/2 cup pecans.
• Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans.
• Garnish if desired.
• Serves 6.