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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
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 drained 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. Serves 6
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GOURMET MACARONI SALAD
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
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 drained 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. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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