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Emeril's Macaroni Salad
Nb persons: 6
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| Try this delicious pasta salad, a favorite with Emeril Lagasse and his family. Prep: 30 minutes Total: 35 minutes plus cooling 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 |
Directions
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.
Helpful Hint
To store, refrigerate up to 1 day.
Recipe uploaded with Shop'NCook for iPhone.
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