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.

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* 2 cups dried black-eyed peas
* 2 egg whites
* 1 teaspoon salt
* 1/2 cup all-purpose flour
* 1 teaspoon cayenne pepper, or to taste
* vegetable oil for deep frying

DIRECTIONS

1. Place black-eyed peas into a container, and cover with several inches of water. Allow to stand for 12 hours.
2. Drain the water from the black-eyed peas. Place peas into the bowl of a food processor, and pulse until coarsely ground. Stir in the egg whites, salt, flour, and cayenne pepper to taste until dough consistency. Add more flour if necessary to hold the mixture together. Form into small balls, each about 2 inches diameter.
3. Heat the oil in a heavy, deep skillet to 375 degrees F (190 degrees C) over medium-high heat. Carefully drop the balls into the hot oil, and fry until brown, about 5 minutes. You may need to lower the heat slightly after cooking the first kala balls. Turn frequently to brown evenly on all sides.

* 1 cup marinated cocktail onions, cut in half
* 20 ounces canned mushrooms, drained and minced
* 1 red bell pepper, minced
* 1 green bell pepper, minced
* 1 cup stuffed green olives, minced
* 1 cup black olives, minced
* 1 cup dill pickles, minced
* 1 (14.5 ounce) can green beans, drained
* 2 (6 ounce) cans tuna, drained and flaked
* 2 1/2 cups ketchup
* 1/4 cup vinegar
* 1/4 cup olive oil

DIRECTIONS

1. In a large saucepan over medium high heat, mix the pearl onions, canned mushrooms, red bell pepper, green bell pepper, green olives, black olives, dill pickles, green beans, tuna, ketchup, vinegar and olive oil. While stirring, bring to a boil. Reduce heat and simmer 20 minutes.
2. Remove from heat. Allow to cool completely before transferring to sterile freezer containers, leaving 1 inch of space in the containers. Store in the freezer.

* 1 large eggplant, peeled and cubed
* 1 onion, chopped
* 2 cloves garlic, minced
* 1/3 cup chopped green bell pepper
* 3/4 cup sliced mushrooms
* 1/3 cup olive oil
* 1/4 cup water
* 1/2 cup sliced stuffed green olives
* 1 teaspoon salt
* 1 (6 ounce) can tomato paste
* 2 tablespoons red wine vinegar
* 1 1/2 teaspoons white sugar
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried oregano
* 1/4 teaspoon ground black pepper

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.
3. Cook covered 10 minutes in the preheated oven.
4. Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper.
5. Continue baking 30 minutes, or until the eggplant is tender.
6. Chill the mixture in the refrigerator 8 hour or overnight bef

* 1 head Tanimura & Antle® Iceberg Lettuce
* 1/2 cup zesty Italian dressing
* 4 slices provolone cheese
* 1/2 cup chopped roasted red pepper
* 1/2 cup chopped salami

DIRECTIONS

1. Core lettuce; rinse and drain well. Cut crosswise into 4 even slices.
2. Drizzle lettuce slices with dressing, as desired. Top each with 1 cheese slice. Combine red pepper and salami; arrange on top of cheese to resemble the stitching on a baseball.

* 3 (6.5 ounce) jars marinated artichoke hearts, undrained
* 1 (12 ounce) jar roasted red bell peppers, drained and sliced
* 1 (15 ounce) can black olives, drained
* 1 pound smoked provolone cheese, diced
* 1/3 cup olive oil
* 1/2 cup balsamic vinegar
* 1/2 teaspoon dried oregano
* 1 clove garlic, finely chopped
* 1 pinch salt and pepper to taste
* 8 fresh basil leaves, cut into thin strips

DIRECTIONS

1. Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
2. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
3. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.

* 2 (10 ounce) cans refrigerated crescent dinner rolls
* 1/4 pound thinly sliced boiled ham
* 1/4 pound thinly sliced provolone cheese
* 1/4 pound thinly sliced Swiss cheese
* 1/4 pound thinly sliced Genoa salami
* 1/4 pound thinly sliced pepperoni sausage
* 1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
* 3 eggs
* 3 tablespoons grated Parmesan cheese
* 1/2 teaspoon ground black pepper

DIRECTIONS

1. Preheat oven to 350 degrees F (175 C).
2. Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
3. In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
4. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

DIRECTIONS

1. Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
2. Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.

* 6 cups torn lettuce leaves
* 8 ounces hard salami, julienned
* 6 ounces provolone cheese, julienned
* 1 cup shredded mozzarella cheese
* 2 medium tomatoes, chopped
* 1 (6 ounce) can pitted ripe olives , drained, halved
* 1 tablespoon minced chives
* 1 (8 ounce) can tomato sauce
* 1/2 cup vegetable oil
* 1/4 cup red wine vinegar or cider vinegar
* 1 teaspoon sugar
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/4 teaspoon pepper

DIRECTIONS

1. Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.

* 2 heads iceberg lettuce
* 1 tablespoon garlic powder
* 1 tablespoon dried oregano
* 1 (8 ounce) bottle Italian-style salad dressing
* 1 pound thinly sliced cooked ham
* 2 1/2 pounds sliced provolone cheese
* 1/2 pound Genoa salami, thinly sliced
* 1/4 pound Capacola sausage, sliced
* 1/4 pound pepperoni sausage, sliced
* 1/4 pound prosciutto, thinly sliced
* 1/4 pound thinly sliced roast beef
* 1 cup fresh mushrooms
* 1 (6 ounce) can marinated artichoke hearts
* 1 (7 ounce) jar roasted red peppers
* 1 (6 ounce) can sliced black olives
* 3/4 cup sliced pepperoncini peppers
* 1 (5 ounce) jar sliced pimento-stuffed green olives
* 1/2 cup crumbled Gorgonzola cheese
* 1/2 pound mozzarella cheese, sliced
* 1/4 cup grated Parmesan cheese

DIRECTIONS

1. Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
2. Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
3. Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
4. Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
5. Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.