Emeril's Macaroni Salad
Martha Stewart
Prep: 30 minutes Total: 35 minutes plus cooling
Try this delicious pasta salad, a favorite with Emeril Lagasse and his family.
Ingredients
Serves 6.
* 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
Directions
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.