Pasta Salad With Fiddleheads, Bacon, And Sun-Dried Tomatoes

• 1 (16 ounce) package fusilli pasta
• 1 tablespoon olive oil
• 2 cups fiddlehead ferns
• 3 slices bacon
• 1 English cucumber, seeded and minced
• Sun-Dried Tomato Dressing:
• 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

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.

fusilli pasta, olive oil, ferns, bacon, cucumber, tomato dressing, tomatoes, egg yolk, mustard, lemon juice, clove garlic, vegetable oil, salt

Taken from www.allrecipes.com/recipe/221088/pasta-salad-with-fiddleheads-bacon-and-sun-dried-tomatoes/ (may not work)