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Macaroni Salad with Smoked Mozzarella and Proscuitto
4.7 from 60 votes

Macaroni Salad with Smoked Mozzarella and Proscuitto

This macaroni salad combines al dente medium shell pasta with smoked mozzarella chunks, thinly sliced prosciutto, and a mix of crunchy vegetables including celery, red onion, and red bell pepper. The salad is dressed with a creamy mixture of mayonnaise, buttermilk, and pepperoncini juice, which adds a tangy and slightly spicy element. Its texture varies from tender pasta to crisp vegetables, enhanced by capers and fresh parsley for brightness.

Course: Salad, Lunch, Others
Cuisine: Vegetarian

Ingredients

  • 1 16- ounce macaroni medium shell, package
  • ½ cup red onion , chopped
  • 1 ½ cups celery , chopped (about 3 ribs)
  • ½ red bell pepper , seeded and chopped
  • 1 cup Pepperoncini , thinly sliced
  • 1 cup prosciutto , sliced
  • ½ pound mozzarella sliced in ¼-inch chunks, smoked
  • 3 tablespoon capers , drained
  • ½ cup flat-leaf parsley chopped, Italian
  • 1 ½ cup mayonnaise
  • ½ cup buttermilk , low-fat if preferred
  • ¼ cup pepperoncini juice , or more to taste
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 ½ teaspoon black pepper

Instructions

    Cup of Yum
  1. Bring a large pot of water to boil. Add macaroni and boil according to package directions until al dente. Drain and rinse with cold water. In a large bowl, gently combine pasta and next 8 ingredients. In a separate bowl, mix mayonnaise, buttermilk, peperoncini juice, wine vinegar, sugar and salt and pepper. Taste for sweetness and saltiness and add more to your liking. Add mayo mixture to pasta mixture and gently combine. Add more salt and pepper to taste. Refrigerate until ready to serve.