Emeril’s Macaroni Salad

Emeril's Macaroni Salad
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  1. Coarse salt and ground pepper
  2. 1 pound elbow macaroni
  3. 2 ounces thinly sliced prosciutto, cut into strips
  4. 1 small shallot, minced
  5. 1/4 cup red-wine vinegar
  6. 1 teaspoon Dijon mustard
  7. 1/2 cup extra-virgin olive oil
  8. 1 medium tomato, chopped
  9. 1/2 cup crumbled goat cheese (2 ounces)
  10. 1/4 cup pitted Cerignola olives (or your favorite olives), sliced
  11. 2 tablespoons capers
  12. 1/4 cup chopped fresh parsley
  1. STEP 1
  2. 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.
  3. STEP 2
  4. Combine shallot, vinegar, and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives, and capers.
  5. STEP 3
  6. Drain pasta; add to bowl with tomato mixture, and toss. Add parsley; season with salt and pepper. Cool to room temperature, and serve.
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