Sunday, July 8, 2012

Emeril's Prosciutto & Goat Cheese Macaroni Salad


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.

Recipe shared from: 
http://www.marthastewart.com/314527/emerils-macaroni-salad?czone=food/best-grilling-recipes/side-dishes-and-desserts&center=276943&gallery=275669&slide=284225