Appears in Cook's Country June/July 2007, America's Test Kitchen TV
We love the traditional antipasto platter served at Italian restaurants, chock-full of cured meats, cheese, and pickled vegetables. It's a full-flavored and satisfying dish-and something that we thought would translate well to a hearty pasta salad.
We love the traditional antipasto platter served at Italian restaurants, chock-full of cured meats, cheese, and pickled vegetables. It’s a full-flavored and satisfying dish—and something that we thought would translate well to a hearty past...