Recipes Ingredients Meat & Poultry Pork Recipes Emeril's Macaroni Salad 3.3 (155) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 18, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 35 mins Servings: 6 Try this delicious macaroni pasta salad, a favorite with Emeril Lagasse and his family. It makes for a great side dish for a summertime party. Ingredients Coarse salt and ground pepper 1 pound elbow macaroni 2 ounces thinly sliced prosciutto, cut into strips 1 small shallot, minced ¼ cup red-wine vinegar 1 teaspoon Dijon mustard ½ cup extra-virgin olive oil 1 medium tomato, chopped ½ cup crumbled goat cheese (2 ounces) ¼ cup pitted Cerignola olives (or your favorite olives), sliced 2 tablespoons capers ¼ cup chopped fresh parsley Directions 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. Combine shallot, vinegar, and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives, and capers. 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. Rate it Print