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Macaroni Salad with Prosciutto
Macaroni Salad with Prosciutto - a simple macaroni salad with crispy prosciutto, lots of pickles, roasted red peppers and olives. Perfect for picnics or summer barbecues.
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
- 12 oz dry elbow macaroni
- 1/2 cup mayonnaise
- 1 tbsp white vinegar
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 tbsp pickle juice
- 1/4 cup milk I used 2%
- 3 oz prosciutto cooked until crispy, roughly chopped
- 1/2 cup olives chopped, I used Kalamata olives
- 6 medium pickles chopped
- 2 roasted red peppers chopped
- 4 green onions chopped
Cook macaroni according to package instructions.
In a small bowl whisk together the mayonnaise, vinegar, salt and pepper. Add a bit of pickle juice, as much as you want, milk and whisk well. Add more milk if needed, the dressing should be pourable.
Cook the prosciutto in a skillet until crispy, you shouldn't need to add any oil to the skillet.
In a large bowl, toss together the cooked macaroni, crispy prosciutto, olives, pickles, roasted red peppers, green onions and dressing.
I used dill pickles for this recipe but you can use whichever type you prefer.
To get the prosciutto crispy, fry in a pan on medium-high heat for 2-3 minutes.
Refrigerate leftovers in an airtight container for 3 to 5 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
★ Did you make this recipe? Don't forget to give it a star rating below!
Calories: 324kcal | Carbohydrates: 34g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 950mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 5.9mg | Calcium: 51mg | Iron: 1mg