Chorizo and Fiddlehead Pasta Salad

Chorizo and Fiddlehead Pasta Salad

  • Preparation 20 min
  • Cooking 10 min
  • Servings 8
  • Nut-free
  • Lactose-free
  • Dairy-free

Categories

Ingredients

  • Salad

    • 2 cups (500 ml) fiddleheads, thoroughly washed and drained
    • 3/4 lb (340 g) gemelli pasta
    • 5 oz (170 g) chorizo sausages, diced
    • 1 tbsp (15 ml) olive oil
    • 1 English cucumber, halved lengthwise, seeded and thinly sliced
    • 1/4 cup (10 g) fresh flat-leaf parsley, finely chopped, plust more for serving
  • Sundried Tomato Mayonnaise

    • 1/2 cup (100 g) oli-packed sundried tomatoes, drained and chopped
    • 1 tbsp (30 ml) lemon juice
    • 1 tbsp (15 ml) Dijon mustard
    • 1 egg yolk
    • 1 garlic clove, finely chopped
    • 3/4 cup (180 ml) vegetable oil

Preparation

  • Mayonnaise

Note from Ricardo

If you can’t find fiddleheads, replace them with asparagus or green beans cut into pieces. The cooking time will be 3 to 5 minutes, depending on their size.

Personal Note