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.

Yum

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.

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!

What would be a good substitute for tomatoes?

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!)

MMSRJS: I was saying that the recipe calls for too much macaroni and that next time, I wouldn't add so much.

SIMPLE REMEDY: JUST ADD MORE TOMATOES, PROSCUITTO, CHEESE ETC. PROBABLY DONT NEED TO ADD MORE VINEGAR, MUSTARD, OR OIL.

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.