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Antipasto skewers are the easiest Italian appetizers EVER. Assembled on a wooden skewers, these antipasto kabobs feature cherry tomatoes, cheese tortellini, cured meats, and mozzarella balls. Drizzle a homemade Italian dressing on top to create the ultimate skewer recipe!
Antipasto Skewers: The Ultimate Italian Appetizer
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.
How to Make Antipasto Skewers
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 16 ounce package cheese tortellini
- 40 large olives Castelvetranos or kalamata
- 40 plump cherry tomatoes
- 40 thin slices Genoa salami
- 40 thin slices prosciutto
- 20 baby mozzarella balls
- 20 cubes sharp provolone cheese
- 40 pieces basil, torn
- 20 pieces chopped artichoke hearts
- 2 roasted red peppers seeds removed, chopped into small pieces
For the Dressing:
- 1/2 cup (113ml) olive oil
- 3 Tablespoons (42ml) freshly squeezed lemon juice
- 1/2 cup loosely packed fresh basil
- 2 Tablespoons (28ml) red wine vinegar
- 1 Tablespoon (18ml) honey
- 2 cloves fresh garlic mined
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook tortellini according to package directions; drain and quickly rinse in cold water. Toss in dressing, as directed below.
- Assemble the skewers by threading the tortellini, olives, tomatoes, meats, cheeses, peppers, basil, and artichokes onto the skewers. You can have fun here and make them all the same, or mix and match to your hearts delight! Arrange the skewers on a large serving platter and drizzle with a little more of the vinaigrette, if desired.
For the Dressing:
- Combine all ingredients in a blender or food processor. Taste and adjust seasonings as needed.
- In a large bowl, combine the tortellini and mini mozzarella balls with a 1/3 cup of the dressing. Refrigerate for at least 15 minutes and up to 4 hours. Use as directed above.
can i make the skewers the night before and refrigerate them until the next day with no dressing? i wlli drizzle them with balsamic fig glaze the day of just before serving. will everything stay fresh overnight?
This looks lovely! Could you make a recipe for artichoke dip? I think it would be so yummy paired next to this. Thank you!
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?