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.