INGREDIENTS
2 oz
Prosciutto
1/4 cup
Parsley, fresh
1
Shallot, small
1
Tomato, medium
2 tbsp
Capers
1/4 cup
Cerignola olives, pitted
1 tsp
Dijon mustard
1 lb
Elbow macaroni
1
Salt and ground pepper, Coarse
1/2 cup
Olive oil, extra-virgin
1/4 cup
Red-wine vinegar
1/2 cup
Goat cheese