Reviews (2)        Add Rating & Review     155 Ratings   5 star values:        29    4 star values:        33    3 star values:        58    2 star values:        29    1 star values:        6                Martha Stewart Member     Rating: 5 stars       09/19/2013   I make this every summer and it is so incredibly good. It tastes best at room temperature while still a tad bit warm, the cheese is all melted and creamy, creating a luscious coating combining all the ingredients. And don't forget to rinse and dry your capers before using, otherwise everything will be way too salty with the olives and prosciutto.         Martha Stewart Member     Rating: Unrated       08/15/2011   Yum

Back to Emeril’s Macaroni Salad All Reviews for Emeril’s Macaroni Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Emeril’s Macaroni Salad Recipe Summary prep: 30 mins total: 35 mins Servings: 6

Ingredients Ingredient Checklist 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

Cook’s Notes To store, refrigerate up to 1 day.

Gallery Emeril’s Macaroni Salad

Recipe Summary prep: 30 mins total: 35 mins Servings: 6

Emeril's Macaroni Salad

Emeril’s Macaroni Salad

Emeril’s Macaroni Salad

Recipe Summary prep: 30 mins total: 35 mins Servings: 6

Recipe Summary

prep: 30 mins total: 35 mins

Servings: 6

prep: 30 mins

total: 35 mins

prep:

30 mins

total:

35 mins

Servings: 6

6

Ingredients

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.

Cook’s Notes To store, refrigerate up to 1 day.

Cook’s Notes

To store, refrigerate up to 1 day.

Reviews (2)

 Add Rating & Review     155 Ratings   5 star values:        29    4 star values:        33    3 star values:        58    2 star values:        29    1 star values:        6        

   Martha Stewart Member     Rating: 5 stars       09/19/2013   I make this every summer and it is so incredibly good. It tastes best at room temperature while still a tad bit warm, the cheese is all melted and creamy, creating a luscious coating combining all the ingredients. And don't forget to rinse and dry your capers before using, otherwise everything will be way too salty with the olives and prosciutto.         Martha Stewart Member     Rating: Unrated       08/15/2011   Yum

Reviews (2)

Add Rating & Review     155 Ratings   5 star values:        29    4 star values:        33    3 star values:        58    2 star values:        29    1 star values:        6

Add Rating & Review

155 Ratings 5 star values: 29 4 star values: 33 3 star values: 58 2 star values: 29 1 star values: 6

155 Ratings 5 star values: 29 4 star values: 33 3 star values: 58 2 star values: 29 1 star values: 6

155 Ratings 5 star values: 29 4 star values: 33 3 star values: 58 2 star values: 29 1 star values: 6

  • 5 star values: 29 4 star values: 33 3 star values: 58 2 star values: 29 1 star values: 6

    Martha Stewart Member     Rating: 5 stars       09/19/2013   I make this every summer and it is so incredibly good. It tastes best at room temperature while still a tad bit warm, the cheese is all melted and creamy, creating a luscious coating combining all the ingredients. And don't forget to rinse and dry your capers before using, otherwise everything will be way too salty with the olives and prosciutto.  

Martha Stewart Member     Rating: Unrated       08/15/2011   Yum

    Martha Stewart Member

    Rating: 5 stars 09/19/2013

I make this every summer and it is so incredibly good. It tastes best at room temperature while still a tad bit warm, the cheese is all melted and creamy, creating a luscious coating combining all the ingredients. And don’t forget to rinse and dry your capers before using, otherwise everything will be way too salty with the olives and prosciutto.

Rating: 5 stars

Rating: Unrated 08/15/2011

Yum

Rating: Unrated

All Reviews for Emeril’s Macaroni Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Emeril’s Macaroni Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest