Pasta Salad with Fiddleheads, Bacon, and Sun-Dried Tomatoes recipe
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Ingredients
- 1 (16 ounce) package fusilli pasta 1 tablespoon olive oil 2 cups fiddlehead ferns 3 slices bacon 1 English cucumber, seeded and minced ½ cup oil-packed sun-dried tomatoes, drained and chopped 1 egg yolk 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 clove garlic, minced ¾ cup vegetable oil salt and ground black pepper to taste
Nutrition Info
- 749.7 caloriescarbohydrate: 107.3 gcholesterol: 29.3 mgfat: 27.7 gfiber: 5.4 gprotein: 22.1 gsaturatedFat: 4.3 gservingSize: -sodium: 224.2 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Pasta Salad with Fiddleheads, Bacon, and Sun-Dried Tomatoes
Directions
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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.