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5 from 1 vote

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
Course: Salad, Side Dish
Cuisine: American
Keyword: macaroni, pickles, prosciutto, salad
Servings: 8
Calories: 324kcal
Author: Joanna Cismaru


  • 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.
  • Serve cold.


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. 
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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