Bam!…Perfect Barbecue Side Dishes…Emeril's Macaroni Salad

Here’s a great alternative to mayonnaise-based pasta salads!  Lots of delicious flavors going on in this salad – goat cheese, olives, proscuitto, and a great vinaigrette.

Last night, I made this to go along with our hamburgers on the grill.  I didn’t have any proscuitto on hand but I did have some pancetta.  I also had a very creamy goat cheese in the fridge.

I have made the salad before and I think it turns out a bit better with proscuitto and a more crumbly goat cheese.  But it was delicious and a great side to our brisket burgers.

Emeril’s Macaroni Salad
Everyday Food

  • Coarse salt and ground black 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 heat 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. (To store, refrigerate for up to 1 day.)

Makes 6 servings.

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