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

Shannon O'Keefe

"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!"
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40 m servings 1499 cals
Original recipe yields 4 servings


  • Calories:
  • 1499 kcal
  • 75%
  • Fat:
  • 55.5 g
  • 85%
  • Carbs:
  • 214.6g
  • 69%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.
  3. 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.
  4. Toss the pasta, fiddlehead ferns, crumbled bacon, and cucumber together in a large bowl.
  5. 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.
  6. Pour the dressing onto the pasta mixture; stir to coat.


  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe. Making Your Eggs Safe

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Read all reviews 3
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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!

This was a perfect summer dinner on a very hot day! We served with cheesy garlic bread and was very satisfying. The dressing was amazing! The only change I made was to add a lot more bacon becau...

Got fresh Fiddleheads yesterday from market and made this salad for lunch. It was marvellous. I wouldn't change a thing. My husband did add a bit of salt to his.