How to make it

  • In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium until crisp; discard fat.
  • Combine vinegar, mustard, and garlic in a large bowl; whisk in oil in a slow, steady stream – add salt and pepper to taste.
  • Add tomato, cheese, prosciutto, olives, roasted peppers and artichoke hearts (and capers).
  • Drain pasta; add to bowl with tomato mixture, and toss. Add parsley; season with salt and pepper.
  • Cool to room temperature, and serve.

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