Lunch: Emeril's Macaroni Salad

Try this delicious pasta salad, a favorite with Emeril Lagasse and his family.

Ingredients

Coarse salt and ground pepper
1 lb. elbow macaroni
2 oz. thinly sliced prosciutto
1 small shallot
1/4 c. red-wine vinegar
1 tsp. Dijon mustard
1/2 c. extra-virgin olive oil
1 medium tomato
1/2 c. crumbled goat cheese (2 ounces)
1/4 c. pitted Cerignola olives (or your favorite olives)
2 tbsp. capers
1/4 c. chopped fresh parsley

Instructions

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.

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