I found this recipe in my newest Everyday Food magazine and instantly knew I had to make it for the potluck we were going to on the 3rd. We have some family friends who have a house on a local lake (Big Lake, unique name, I know! It gets better, we also have Little Mountain and Clear Lake!). The Big Lake Fire Department puts on a show on the 3rd of July and it is always great. We won’t talk about the cloudy, muggy weather that made it difficult to see the bottom half of the fireworks!!
This recipe was easy to put together the morning of the party! I also liked this recipe because it didn’t contain any mayonnaise, which is always a bit scary to bring to a sunny picnic or barbecue. Enjoy!
Emeril’s Macaroni Salad
source: Everyday Food
- 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
- 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.