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4.29 from 7 votes

Macaroni Salad with Prosciutto

Macaroni Salad with Prosciutto - an incredibly delicious 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: 420kcal


  • 12 oz dry elbow macaroni
  • 1 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.



  1. I used dill pickles for this recipe but you can use whichever type you prefer.
  2. To get the prosciutto crispy, fry in a pan on medium-high heat for 2-3 minutes.
  3. Refrigerate leftovers in an airtight container for 3 to 5 days.


Calories: 420kcal | Carbohydrates: 35g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 1040mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg