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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 these be made the night before
I think that would work fine 🙂
I wouldn’t make them the night before, because neither basil nor tomatoes should be refrigerated. The basil will turn black and brown and the tomato will get mealy.
Great recipe! Can’t wait to make it. Thanks
Thank you! I’m planning on featuring them on a post entitled “Fire-Free Camping Meals” on my blog- inourpond.com
What a great idea! Thank you.
Can these be made ahead of time and refrigerated? How far ahead?
I have the same question. Can these be made the night before. Did you get a reply.
Yes, I’ve made these the day before. I always do. Just cover well with Saran Wrap and put in the fridge until you’re ready to serve.
these look delicious, but…antipasto by its very definition means no pasta and the tortellini is a pasta.
Not to nitpick, but antipasto means “before the meal” not “no pasta.” I don’t think tortellini is traditional antipasto but I don’t see why you can’t eat it with the rest!
You are absolutely right Abby; trying to educate these peasants is an endless chore for those of us in the edukated class.
I have never worked / cooked artichoke hearts. Is it raw on the skewers or softened somehow before adding to skewer?
I plan on making these for a lunch on friday. In the photo the tortelini don’t appear to have been marinated. They don’t really looked cooked either. Do you always marinate them? I feel like they would get mushy? I just want to make sure they turn out as great as yours! Thanks!
Hi Dina. I do always marinate them, but you can leave them plain if you’d like. I just like the taste and texture of marinated ones 🙂
What do you think would be a good wine to pair with the antipasto skewers? Do you have an idea? I am going to a wine pairing party this weekend and this looks like on awesome appetizer!!!
Hi Lindsay! A wine pairing party sounds like so much fun! I think these would go great with sauvignon blanc or pinot grigio.Have fun!
Probably from a can or jar, I would guess. If you’re marinating the tortellini, you probably don’t want marinated artichoke hearts though.
1 gallon of Ripple
You are such a Sommelier!
so colorful, so healthy looking and too pretty to eat! xO!
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