Best 6 Cheese And Pecan Pasta Salad Recipes
Indulge in a symphony of flavors with this extraordinary Cheese and Pecan Pasta Salad, a delectable dish that combines the creamy richness of cheese, the nutty crunch of pecans, and the vibrant freshness of crisp vegetables. This pasta salad is not just a side dish; it's a culinary masterpiece that will steal the show at any gathering. With its layers of textures and explosion of tastes, this salad promises to be an unforgettable experience.
This recipe offers two variations to cater to different preferences. The Classic Cheese and Pecan Pasta Salad features a tangy dressing made with mayonnaise, sour cream, Dijon mustard, and a blend of herbs. The dressing generously coats the cooked pasta, creating a luscious and flavorful base. The salad is then adorned with a medley of vegetables, including crisp celery, sweet red onion, and juicy tomatoes, adding a delightful crunch and freshness. The crowning glory of this salad is the combination of shredded cheddar cheese and chopped pecans, which provide a harmonious balance of creaminess, nuttiness, and a hint of sweetness.
For those seeking a lighter option, the Lightened-Up Cheese and Pecan Pasta Salad is an equally delightful choice. This variation swaps out the mayonnaise and sour cream for Greek yogurt, resulting in a dressing that is both tangy and guilt-free. The vegetables remain the same, providing a symphony of textures and flavors. The shredded cheese and chopped pecans are still present, offering their delectable contributions to the overall experience.
ROMAINE SALAD WITH PEAR, SMOKED BLUE CHEESE, AND CANDIED PECANS
Provided by Martina McBride
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
- Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
- Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.
APPLE, PECAN AND BLUE CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
- Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
- Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.
PEA AND CHEESE PASTA SALAD
Make and share this Pea and Cheese Pasta Salad recipe from Food.com.
Provided by pammyowl
Categories < 30 Mins
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta per package directions , making sure not to overcook. Place the peas in the colander and drain the pasta right over the top of the peas, this will cook the peas to a crisp tender doneness. Cool and lightly stir in the rest of the ingredients.
- Chill at least two hours or overnight and serve. You may need to add more salad dressing or mayo as the pasta tends to absorb it the longer you store it.
Nutrition Facts : Calories 625, Fat 24.8, SaturatedFat 13.6, Cholesterol 86.9, Sodium 850.4, Carbohydrate 70.2, Fiber 8.1, Sugar 13.6, Protein 30.7
HAM AND BLUE CHEESE PASTA SALAD
When I first saw this recipe, it piqued my interest. It flopped at first, but after some adjustments, this salad's become a real winner in our home.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl., Stir in the ham, blue cheese, parsley, garlic, rosemary and pepper. Add oil and pecans; mix well. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts :
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.
CRANBERRY PECAN SALAD
Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.
Provided by STACY38
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
- In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
- In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g
Tips:
- For the best flavor, use freshly grated Parmesan cheese.
- If you don't have any pecans on hand, you can substitute walnuts or almonds.
- To save time, you can use a store-bought vinaigrette dressing instead of making your own.
- If you're serving the salad to a crowd, you can double or triple the recipe.
- This salad is best served fresh, but it will keep in the refrigerator for up to 2 days.
Conclusion:
Cheese and pecan pasta salad is a delicious and easy-to-make dish that is perfect for a summer party or potluck. It's also a great way to use up leftover pasta and vegetables. With its creamy dressing, crunchy pecans, and salty cheese, this salad is sure to be a hit with everyone who tries it.
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