Pasta Salad With Fiddleheads Bacon And Sun Dried Tomatoes Recipes

Steps:

• Cook the pasta in a large pan of boiling water following pack instructions. Drain and run under cold water until completely cool.
• Meanwhile, mix the yogurt, mustard, honey, garlic, lemon zest, olive oil and some seasoning together in a large bowl. Toss the cooked pasta with the dressing, tomatoes, spinach and basil. Keep chilled until ready to serve, then crumble over the bacon.

Steps:

• 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.