- 1 (16 ounce) package fusilli pasta
- 1 tablespoon olive oil
- 2 cups fiddlehead ferns
- 3 slices bacon
- 1 English cucumber, seeded and minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 3/4 cup vegetable oil
- salt and ground black pepper to taste
- 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.
04/09/2018
recipepes.com
Pasta Salad with Fiddleheads, Bacon, and Sun-Dried Tomatoes, recipe
PT15M
PT1H
5
455 calories
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