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

This pasta salad combines the earthy taste of fiddleheads with the smoky flavor of bacon and the sweetness of sun-dried tomatoes, creating a delicious dish perfect for a summer picnic or BBQ. The combination of textures and flavors will leave your taste buds wanting more.

Ingredients

• 8 oz fusilli pasta
• 1 cup fiddleheads, cleaned and trimmed
• 6 strips bacon, cooked and crumbled
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup fresh basil, chopped
• 1/2 cup Parmesan cheese, grated
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Directions

1. Cook the fusilli pasta according to package instructions, then rinse with cold water and set aside.
2. In a large pot of boiling salted water, blanch the fiddleheads for 2-3 minutes, then drain and rinse under cold water to stop the cooking process.
3. In a large bowl, combine the cooked pasta, blanched fiddleheads, bacon, sun-dried tomatoes, red onion, basil, and Parmesan cheese.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour over the pasta salad and toss to coat evenly.
5. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
6. Serve chilled and enjoy!

Interesting Facts