(Serves 6)
PREP TIME: 30 minutes. TOTAL TIME: 35 minutes, plus cooling.
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
1. 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.
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. (To store, refrigerate for up to 1 day.)
Per serving: 518 calories; 24 g fat (5 g saturated fat; 42 percent calories from fat); 59 g carbohydrates; 13 mg cholesterol; 411 mg sodium; 15 g protein; 3 g fiber.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.