Cheese And Pecan Pasta Salad Recipes

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.

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping.
• Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.
• Just before serving, blowtorch or grill the goat's cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat's cheese.

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.

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.