No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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


  • 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


  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 Note

To store, refrigerate up to 1 day.

Reviews (9)

  • Fireflyjh30 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.

  • DealeontheChesapeake 15 Aug, 2011


  • pmelros 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.

  • mishamichelle 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!

  • MrsSpencer 15 Aug, 2008

    What would be a good substitute for tomatoes?

  • pickettje 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!)

  • MlleGena 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.

  • mmsrjs 25 Jun, 2008


  • MlleGena 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.

Related Topics