Antipasto skewers with tortellini are a quick, easy, and delicious appetizer with the best parts of a traditional antipasto platter but easier to eat.
- 20 cheese tortellini
- 1/2 cup Italian dressing
- 1 cup olives (20 pieces)
- 1/2 cup fresh basil leaves (20 pieces)
- 20 slices salami
- 1 pint grape tomatoes (20 pieces)
- 1 jar marinated artichoke hearts (20 pieces)
- 20 slices pepperoni
- 6 ounces cheddar cheese (or bocconcini mozzarella balls) (20 one-inch pieces)
- 20 cocktail picks (6-inch wooden skewers)
- Cook tortellini according to package directions. Drain and rinse under cold water to stop the cooking process. Transfer to a bowl and toss with Italian dressing. Cover the bowl with plastic cling wrap and refrigerate for 15 minutes up to 2 hours. Drain the marinade.
- Prepare the remaining ingredients and arrange them in front of you. Thread the items onto cocktail picks (or 6-inch wooden skewers) making sure to alternate between different colors and textures. I threaded the items in the following order: black olive, basil, tortellini, salami, tomato, artichoke heart, pepperoni, black olive, and cheese.
- Serve with a side of olive oil and balsamic vinegar, with a drizzle of balsamic glaze, or with pesto, if desired.
How to store: These antipasto skewers are best eaten fresh, but they will keep well in the fridge for up to 3-4 days.
Make Ahead: Antipasto skewers can be made up to a day ahead. Don’t drizzle with the glaze till ready to serve.
Store: Keep skewers in an airtight container in the fridge for up to 3-4 days. You can combine leftovers for a quick salad if you wish.
- Prep Time: 5 minutes
- Marinate Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Assemble
- Cuisine: Italian
Keywords: antipasto skewers, how to make antipasto skewers, antipasto appetizer, italian appetizer, antipasto