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
- 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.