Pasta Salad With Fiddleheads Bacon And Sun Dried Tomatoes Recipes

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.

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, feta 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 parsley, and toss well.

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.

Steps:

• Cook the bacon in a skillet over medium high heat. Remove the pieces with a slotted spoon. Drain on paper toweling.
• Remove the sun-dried tomatoes from the oil. Reserve the oil for another use.
• Combine the salad greens and herbs in a large bowl.
• Whisk together the red wine vinegar and balsamic vinegar. Slowly whisk in the olive oil.
• Peel and finely chopped the hardboiled eggs.
• Toss the lettuce with enough dressing to just coat the leaves. Toss with the bacon and sun-dried tomatoes. Garnish with the chopped egg. Season with salt and pepper and serve.

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.

Steps:

• Blend first 5 ingredients in a blender or food processor briefly, just until the sun-dried tomatoes are coarsely chopped.
• Add this dressing to the drained HOT pasta in a large bowl.
• Toss to coat well.
• Cool, stirring occasionally.
• Add remaining ingredients.
• Salt and pepper to taste.
• Cover and chill.

Steps:

• Cook pasta according to directions, about 8 minutes, stirring occasionally.
• While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
• Drain Rotini; rinse with cold water for about 3 minutes.
• Mix pasta with tomato, peppers, onion and olives.
• Refrigerate for about 1/2 an hour.
• Add salad dressing; mix well.
• Add Parmesan cheese; mix well.
• Serve immediately.
• If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you substitute the dressing with a fat-free dressing.

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.