Emeril S Macaroni Salad Recipe

Ingredients

Coarse salt and ground pepper

1 pound elbow macaroni

2 ounces thinly sliced prosciutto, cut into strips

1 small shallot, minced

1/4 cup red-wine vinegar

1 teaspoon Dijon mustard

1/2 cup extra-virgin olive oil

1 medium tomato, chopped

1/2 cup crumbled goat cheese (2 ounces)

1/4 cup pitted Cerignola olives (or your favorite olives), sliced

2 tablespoons capers

1/4 cup chopped fresh parsley

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.