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

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.