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Contributed By: penalow
Everyday Food Magazine

Pasta 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

Preparation

1. 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.

2. Combine shallot, vinegar, and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives, and capers.

3. 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.

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