Photo by ciana13

Here is a wonderful little antipasto recipe. I’ve been craving this dish since I had it for lunch about 2 weeks ago. This is very tasty yet simple dish to make. Check out the ingredients and let me know how it turned on by leaving a comment.

INGREDIENTS
6 ounces of macaroni
2 cups of broccoli
4 ounces of sliced pepperoni and sausage
10 cherry tomatoes cut in half
1/2 cup of shredded fresh mozzarella cheese
1/2 cup of vegetable oil
3 tablespoons of red wine vinegar
1 clove of minced garlic
1 teaspoon of dried basil
1/8 teaspoon of crushed red pepper flakes
1 teaspoon of salt
1/4 cup of grated Parmesan cheese

DIRECTIONS
The directions for this dish is pretty simple. Start by cooking the pasta in a large pot with boiling water. Add some salt to the water for flavor and cook it until it’s al dente. Once it’s done, drain all the water out then in a large bowl mix all the ingredients together (except the pepperoni, tomato, broccoli and mozarella) They go in last! Make sure you mix it well so all the ingredients are coated with the flavor. Cover it up and refrigerate for about 2 hours. When your about to serve add the pepperoni, tomato and broccoli. Toss it well then finish it off with the mozzarella cheese.

Photo by alanaelliottphotography

Ingredients:
1 tablespoon mixed pickling spice
2 cups vinegar
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon salt
4 (16 ounce) cans sliced beets

Methods:
Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon, salt and the spice bag; bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets, and reserved juice into a saucepan. Pour into a 1-1/2-qt. glass container. Cover and refrigerate overnight. Remove spice bag before serving.

Photo by waldoj

Ingredients
12 – 3 to 4 inch long pickling cucumbers
2 cups water
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup white sugar
8 cloves garlic, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

Methods
1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes.Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
2. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover.Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating.Use within 1 month.