Pasta Salad with Fiddleheads, Bacon, and Sun-Dried Tomatoes1 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 40 min
“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!” - by Shannon O'K
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- Toss the pasta, fiddlehead ferns, crumbled bacon, and cucumber together in a large bowl.
- 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.
- Pour the dressing onto the pasta mixture; stir to coat.
Amount Per Serving (4 total)
- 1499 cal
- 55.5 g
- 214.6 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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!..." See more"
Veggie Pasta Salad
Bacon Ranch Pasta Salad
Just swipe to see more like this.