Emerils Mac Salad

By Reneeb

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

Preparation

Step 1

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.



Cook's Note

To store, refrigerate up to 1 day.