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Pasta Salad with Fiddleheads, Bacon, and Sun-Dried Tomatoes

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Shannon O'K

A great way to use fiddlehead ferns. A very tasty late-spring salad. If you can't get fiddleheads you can always use green beans. This salad is great for a BBQ, picnic, or potluck!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1499 kcal
  • 75%
  • Fat:
  • 55.5 g
  • 85%
  • Carbs:
  • 214.6g
  • 69%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 507 mg
  • 20%

Based on a 2,000 calorie diet


  1. Bring a large pot of lightly salted water to a boil. Cook the fusilli at a boil until tender yet firm to the bite, about 12 minutes; drain. Drizzle 1 tablespoon olive oil into drained pasta; stir to coat.
  2. Bring a saucepan of lightly salted water to a boil. Cook the fiddlehead ferns at a boil until tender, 3 to 5 minutes; drain. Rinse the fiddleheads in cold water to stop from further cooking; drain.
  3. Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon once cool enough to handle.
  4. Toss the pasta, fiddlehead ferns, crumbled bacon, and cucumber together in a large bowl.
  5. Combine sun-dried tomatoes, egg yolk, Dijon mustard, lemon juice, and garlic in a bowl. Stream about 1/3 of the vegetable oil into the mixture while whisking vigorously until the mixture begins to emulsify. Stream the remainder of the olive oil into the dressing while whisking; season with salt and pepper.
  6. Pour the dressing onto the pasta mixture; stir to coat.
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Delicious! I added cherry tomatoes (since I had some on hand) and extra garlic (since we love garlic.) This would be great at a BBQ or potluck. Yum!