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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

155 Ratings
  • 5 star values: 29
  • 4 star values: 33
  • 3 star values: 58
  • 2 star values: 29
  • 1 star values: 6
Rating: 5 stars
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.
Rating: Unrated