Best 3 Pasta Salad With Fiddleheads Bacon And Sun Dried Tomatoes Recipes
Indulge in a symphony of flavors with our delightful pasta salad, a culinary masterpiece that harmoniously blends the unique taste of fiddleheads, the smoky richness of bacon, and the tangy sweetness of sun-dried tomatoes. This innovative dish is a delightful journey for your taste buds, offering a textural contrast between the tender pasta, crispy bacon, and the subtle crunch of fiddleheads. With the vibrant colors of fiddleheads, bacon, and sun-dried tomatoes, this pasta salad is not only a treat for your palate but also a feast for your eyes. Elevate your culinary skills and impress your loved ones with this exceptional pasta salad. Explore our collection of recipes, ranging from a classic Caesar salad with a modern twist to a refreshing cucumber and avocado salad. Embark on a culinary adventure and let your taste buds savor the delights of our carefully curated salad recipes.
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TUSCAN PASTA SALAD
Tuscan Pasta Salad is an easy pasta salad with sun dried tomatoes, peppers spinach, and olives tossed in a tangy dressing. This pasta salad is perfect for your next potluck!
Provided by Alyssa Rivers
Number Of Ingredients 16
Steps:
- In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
- To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
- Drizzle the dressing over the pasta salad and serve.
Nutrition Facts : Calories 567 kcal, Carbohydrate 59 g, Protein 13 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 7 mg, Sodium 525 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
PASTA SALAD WITH FIDDLEHEADS, BACON, AND SUN-DRIED TOMATOES
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!
Provided by Shannon O'Keefe
Categories Cucumber Pasta Salad
Time 40m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 749.7 calories, Carbohydrate 107.3 g, Cholesterol 29.3 mg, Fat 27.7 g, Fiber 5.4 g, Protein 22.1 g, SaturatedFat 4.3 g, Sodium 224.2 mg, Sugar 6.6 g
Tips:
- Use fresh fiddleheads for the best flavor and texture.
- To clean fiddleheads, trim the tough ends and remove any brown or damaged leaves.
- Fiddleheads can be cooked in a variety of ways, but boiling is the most common method.
- To boil fiddleheads, bring a pot of water to a boil and add the fiddleheads. Boil for 5-7 minutes, or until the fiddleheads are tender.
- Once the fiddleheads are cooked, drain them and rinse them with cold water.
- Fiddleheads can be used in a variety of dishes, including salads, soups, and stir-fries.
Conclusion:
Pasta salad with fiddleheads, bacon, and sun-dried tomatoes is a delicious and easy-to-make dish that is perfect for a summer potluck or picnic. The fiddleheads add a unique flavor and texture to the salad, while the bacon and sun-dried tomatoes add a savory and tangy flavor. This salad is sure to be a hit with everyone who tries it!
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