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Emeril's Macaroni Salad

Emeril's Macaroni Salad

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

Everyday Food, July/August 2008 http://www.marthastewart.com/314527/emerils-macaroni-salad
3.396225
Rated
67.9245100(54)54
  • Prep Time 30 minutes
  • Total Time 35 minutes plus cooling
  • Yield Serves 6

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 Note

To store, refrigerate up to 1 day.

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