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Emeril's Macaroni Salad

Try this delicious pasta salad, a favorite with Emeril Lagasse and his family.

  • prep: 30 mins
    total time: 35 mins
  • servings: 6


  • Coarse salt and ground pepper
  • 1 pound elbow macaroni
  • 2 ounces thinly sliced prosciutto, cut into strips
  • 1 small shallot, minced
  • 1/4 cup red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1 medium tomato, chopped
  • 1/2 cup crumbled goat cheese (2 ounces)
  • 1/4 cup pitted Cerignola olives (or your favorite olives), sliced
  • 2 tablespoons capers
  • 1/4 cup chopped fresh parsley

Cook's Note

To store, refrigerate up to 1 day.


  1. Step 1

    In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium until crisp; discard fat.

  2. Step 2

    Combine shallot, vinegar, and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives, and capers.

  3. Step 3

    Drain pasta; add to bowl with tomato mixture, and toss. Add parsley; season with salt and pepper. Cool to room temperature, and serve.

Everyday Food, July/August 2008

Reviews (9)

  • 19 Sep, 2013

    I make this every summer and it is so incredibly good. It tastes best at room temperature while still a tad bit warm, the cheese is all melted and creamy, creating a luscious coating combining all the ingredients.

    And don't forget to rinse and dry your capers before using, otherwise everything will be way too salty with the olives and prosciutto.

  • 15 Aug, 2011


  • 31 Aug, 2010

    We love this recipe, but we use domestic prosciutto 6-8 oz, at a third of the cost of imported and feta cheese. I add the very crisp prosciutto at the very last second, so it stays very crispy. Making it tonight to take to the Hollywood Bowl, its a great picnic meal.

  • 30 Aug, 2008

    The key to this recipe is to double all of the other ingredients and use the same amount of pasta as the recipie calls for. We loved it!

  • 15 Aug, 2008

    What would be a good substitute for tomatoes?

  • 4 Aug, 2008

    I rated this as 'For Adventurous Cooks' only because the cost-benefit of making the the entire pasta salad is pretty high (although I did triple the recipe!) in comparison to buying a boxed salad mix.

    Because I didn't want to buy capers, I went to the anti-pasti bar at my grocery store and picked up some large, garlicky green olives and marinated mushrooms which I pulsed in the food processor. I also substituted the goat cheese with feta (unfortunately, my friends hate the chevre!)

  • 29 Jun, 2008

    MMSRJS: I was saying that the recipe calls for too much macaroni and that next time, I wouldn't add so much.

  • 25 Jun, 2008


  • 24 Jun, 2008

    I made this recipe for my horse trail riding group. There's too much macaroni! I would lessen the macaroni in this recipe to a 1/2 pound if you want to come across eatting some tomatoes and proscuitto.