Cheese and Pecan Pasta Salad Recipe

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.