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Antipasto skewers are the easiest appetizer EVER. Loaded with flavor and so easy to make, these are perfect for bridal showers, parties, and more! Double or triple to serve a crowd!
Antipasto Kebabs
Hello! Currently I’m sitting on the train, zipping my way towards Manhattan, and dreaming about the bagel I’m going to devour when I get there. After binge watching the first two seasons of Mozart in the jungle (anyone else loving that show?!), I’m eager to stretch my legs, explore the snowy city streets, and eat as much as possible. I guess that last part was a given, huh?
Alright, down to business! Today I’m sharing with you one of my favorite “hardly a recipe” recipes. If you’re entertaining for the Superbowl (or any event, really), this antipasto appetizer is here to help! They’re insanely easy to assemble, and can be made up to 4 hours in advance.
Let’s talk about adaptations!
These skewers are very adaptable. If you don’t love mozzarella cheese, you can sub in cubed cheddar, pepper jack, or, well, you get the point! Not fan of olives? Leave them out. Don’t like basil? Use baby greens instead. The options are endless. If you’re serving a large crowd, feel free to double this recipe. Feeding a smaller crowd? Halve the recipe!
So many flavors and textures on one stick… It’s no wonder people devour these babies!!!
P.S. good luck not eating them ALL before your guests show up. ← It takes serious will power!
If you try this antipasto tortellini recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥
Antipasto Skewers
Ingredients
- 20 long wooden skewers
- (1) 9 ounce package cheese tortellini
- 1/2 cup zesty Italian salad dressing
- 1/2 teaspoon tabasco sauce (optional, but it adds a nice kick)
- 40 olives (I used Kalamata but any kind you enjoy will work)
- 40 grape tomatoes
- 40 thin slices Genoa salami
- 20 baby mozzarella balls
- 40 pieces basil, torn
- 20 pieces chopped artichoke hearts
Instructions
- Cook tortellini according to package directions; drain and quickly rinse in cold water. In a large resealable plastic bag, combine the tortellini with salad dressing and hot sauce, seal the bag, and turn it around a few times to coat; refrigerate for at least 15 minutes and up to 4 hours.
- When ready to assemble, drain and discard any remaining marinade.
- For each skewer, I threaded an olive, tomato, basil, tortellini, basil, folded salami slice, mozzarella ball, tortellini, basil, folded salami piece, artichoke heart, tomato, olive. You can switch up the arrangement if you like, but I find this order is visually appealing and delicious.
What size skewers did you use? Can’t find 6” ones.
I believe these were 8-inch skewers but any size will work, as long as you’re ok with larger or smaller skewers. I’ll see if I can find a link to the exact skewers and add it too the post!
big hit!!!!
This was a big hit. Didn’t use the tortellini, but did use marinated sweet/hot peppers. Used a bit of the marinade from the artichokes and made a light dressing I drizzled over everything. I also used better olives. I received a lot of compliments.
I find your site easy to maneuver! I’m going to try the Antipasto Skewers. So far so good as far as grocery list & recipe!
Do you use dry tortellini or fresh tortellini? I want to make them for the Memorial day weekend BBQ. They look so beautiful and yummy.
I used fresh!
Brush on some pesto right before serving for added flavor and color.
Would this work if you just drizzle a little olive oil and fig vinegar over the skewers instead of using a marinade?
Absolutely! The flavor would just be a bit different.
What might you suggest in place of artichoke?