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Pasta Salad w/ Brussels Sprouts, Capers, & Fiddleheads

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1 lb ditalini pasta

1 lb frozen brussels sprouts

1/2 lb fresh fiddlehead ferns*

1 shallot

2 tablespoons Ultra Premium Extra Virgin Olive Oil

1 teaspoon minced garlic

2 tablespoons Herbes de Provence Infused Olive Oil*

1-2 tablespoons Champagne White Balsamic*

1 tablespoon capers

1/4 cup shredded parmesan cheese




  1. Prepare pasta according to package and steam brussels sprouts for 8-10 minutes or until desired tenderness.
  2. Prepare fiddleheads by brushing off papery skin. Boil in water 10 minutes and then submerge in an ice water bath to stop cooking.
  3. While fiddleheads are boiling, finely dice shallots and then heat 2 tablespoons extra virgin olive oil in a medium skillet over medium heat. Add shallots to skillet and cook for 2-3 minutes before adding garlic. Heat another 30 seconds to 1 minute before removing from heat.
  4. Dice cooked brussels sprouts and fiddleheads. Add to cooked pasta, shallots, garlic, and capers. Toss with herbes de provence olive oil and champagne balsamic. Garnish with parmesan cheese.
  5. Salad can be served warm as a side or cold for a picnic.


*Cooking note: Asparagus can be substituted in place of fiddlehead ferns. Lemon-Fused Olive Oil can be used in place of Herbes de Provence. For a sweeter note, the Sicilian Lemon White Balsamic can be used in place of the Champagne White Balsamic.