Emeril's Macaroni Salad

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

  • Prep:
  • Total Time:
  • Servings: 6
Emeril's Macaroni Salad

Source: Everyday Food, July/August 2008

Ingredients

  • 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

Directions

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

Cook's Notes

To store, refrigerate up to 1 day.

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