Emeril's Macaroni Salad

Emeril's Macaroni Salad
Prep Time:
30 mins
Total Time:
35 mins

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.


  • 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


  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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