Name: Antipasto Skewers with Tortellini and Cheese Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
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; 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, minced; 3/4 teaspoon salt; 1/2 teaspoon black pepper

Jump to Recipe· 4.6 from 71 reviews

If you’re looking for a vibrant, crowd-pleasing appetizer that’s as fun to eat as it is delicious, you’ve got to try this Antipasto Skewers with Tortellini and Cheese Recipe. I first made these for a summer party, and they disappeared faster than I could say “buon appetito!” From the juicy cherry tomatoes to the salty cured meats and the tender tortellini, every bite hits the spot. Plus, they’re surprisingly simple to assemble, making them perfect for last-minute entertaining or a picnic. Stick with me, and I’ll share all my best tips to make these skewers pop with flavor and look absolutely stunning on your platter.

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Why This Recipe Works

Perfect Flavor Balance: The combination of savory meats, creamy cheeses, and fresh veggies creates a harmonious bite every time.
Easy to Customize: You can mix and match ingredients based on what’s in your fridge or what guests prefer.
Great Make-Ahead Option: The tortellini soak up the dressing and stay juicy, making prep stress-free.
Visually Impressive: Vibrant colors and bite-sized portions make these skewers party-ready and Instagram-worthy.

Antipasto Skewers with Tortellini and Cheese, antipasto skewers, easy appetizer ideas, summer party appetizers, no-cook snack recipes - The image shows several skewers with five to seven layers each, arranged side by side on a white marbled surface. Each skewer has colorful ingredients stacked in this order from top to bottom: red cherry tomatoes or orange cherry tomatoes, green basil leaves or whole green olives, light yellow tortellini pasta, thin swirled slices of pink cured meat, and white cheese cubes or white mozzarella balls. Some layers also have small pieces of bright red roasted pepper. Green pesto sauce is drizzled over the skewers and on the surface around them, adding an extra texture and shine to the image. The overall look is fresh, vibrant, and neatly arranged. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for this Antipasto Skewers with Tortellini and Cheese Recipe are all about layering flavors and textures. Each one brings something special, from the briny olives to the silky roasted red peppers, and picking fresh, high-quality items really makes a difference.

Antipasto Skewers with Tortellini and Cheese, antipasto skewers, easy appetizer ideas, summer party appetizers, no-cook snack recipes - Flat lay of fresh cheese tortellini pasta, plump cherry tomatoes, large green Castelvetrano olives, torn bright green basil leaves, thin slices of rosy Genoa salami, delicate pink prosciutto slices, small white baby mozzarella balls, sharp provolone cheese cubes, chopped bright red roasted peppers, chopped pale artichoke hearts, and small white bowls containing golden olive oil, pale yellow lemon juice, deep red wine vinegar, sticky honey, minced fresh garlic cloves, coarse salt crystals, and whole black peppercorns, all arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Long wooden skewers: Essential for easy assembly and serving—make sure to soak them if you’re grilling to avoid burning.
Cheese tortellini: I prefer fresh or refrigerated tortellini for a tender texture that soaks up the dressing nicely.
Large olives (Castelvetranos or Kalamata): Their briny bite cuts through the richer meats and cheeses perfectly.
Cherry tomatoes: Use ripe, firm tomatoes for a juicy burst that adds freshness.
Genoa salami and prosciutto: Thin slices are easier to thread and offer that classic Italian cured-meat flavor.
Baby mozzarella balls: These creamy bites mellow out the saltier flavors.
Sharp provolone cheese: Cubed for easy threading, it gives a firm, tangy contrast to the mozzarella.
Basil leaves: Freshness and herbaceous notes that brighten each skewer.
Chopped artichoke hearts: For a slightly tangy and tender addition.
Roasted red peppers: Add smoky sweetness and a colorful pop.
Dressing ingredients (olive oil, lemon juice, fresh basil, red wine vinegar, honey, garlic, salt, pepper): This homemade vinaigrette ties all the flavors together and keeps the tortellini moist and flavorful.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I love the Antipasto Skewers with Tortellini and Cheese Recipe so much is how flexible it is — you can tailor it exactly to your taste or what you have on hand. Feel free to get creative and swap in your favorites.

Variation: I sometimes switch the meats out for spicy soppressata or turkey pepperoni, depending on the crowd, and it always gets rave reviews.
Vegetarian Option: Skip the meats and add marinated artichokes or sun-dried tomatoes for a satisfying, meatless version.
Seasonal tweaks: Swap fresh basil for mint or oregano if you want a different herbal twist.
Make it vegan: Use plant-based cheese alternatives and omit meats to suit vegan diets.

Step-by-Step: How I Make Antipasto Skewers with Tortellini and Cheese Recipe

Step 1: Cook Tortellini Perfectly

Start by cooking the cheese tortellini exactly according to the package instructions. Overcooking is a common mistake — aim for al dente so they hold together on the skewers but stay tender. Once cooked, drain them, then quickly rinse under cold water to stop the cooking and cool them down. This also keeps them from sticking together, which is key when threading.

Step 2: Whip Up the Zesty Dressing

Blending olive oil, lemon juice, fresh basil, red wine vinegar, honey, garlic, salt, and pepper creates a bright and balanced dressing the tortellini soak up beautifully. I use a blender for a smooth, emulsified vinaigrette, but a whisk works fine, too. Always give it a quick taste and tweak the acid or sweetness to your preference — it makes a big difference!

Step 3: Marinate Tortellini & Cheese

In a large bowl, toss the cooked tortellini together with the baby mozzarella balls and about a third of your dressing. This step helps infuse the tortellini with flavor and keeps the cheese moist. Pop the bowl in the fridge for at least 15 minutes — I usually let it sit for around 30 to let the flavors mingle.

Step 4: Assemble Your Skewers with Love

Now for the fun part: threading! Grab your long wooden skewers and start loading on the goodies — a piece of tortellini, an olive, a cherry tomato, a slice of Genoa salami folded neatly, a cube of provolone, a baby mozzarella ball, some roasted pepper, a piece of basil, and a chunk of artichoke heart. I like to mix and match so no two skewers look exactly alike; it adds a beautiful rainbow of colors. For consistency, place two or three tortellini per skewer if you want a heartier bite.

Step 5: Dress and Serve

Arrange your finished skewers on a large serving platter and drizzle them lightly with the remaining vinaigrette. This adds a fresh zing right before eating. You can serve immediately or cover and refrigerate for an hour for flavors to meld.

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Tips from My Kitchen

Avoid soggy tortellini: Rinse them well under cold water right after cooking and toss with dressing to keep them from clumping and getting mushy.
Thread delicately: When adding soft ingredients like mozzarella, thread carefully so they don’t tear or squish.
Make it colorful: Alternate bright reds, greens, and creamy whites on the skewer for a dish that looks as good as it tastes.
Prep ahead: You can assemble skewers a couple of hours ahead and cover tightly in the fridge—just add fresh basil leaves right before serving to keep them bright and green.

How to Serve Antipasto Skewers with Tortellini and Cheese Recipe

Garnishes

I love sprinkling a bit of flaky sea salt and some extra torn fresh basil over the platter just before serving. Sometimes I add a few lemon wedges on the side for guests who want an extra brightness boost. A drizzle of good-quality aged balsamic vinegar can also take these skewers to the next level if you’re feeling fancy.

Side Dishes

These skewers pair wonderfully with crisp white wine and a light green salad with a lemon vinaigrette. I also like serving them alongside garlic bread or herbed focaccia to complete the Italian-inspired spread.

Creative Ways to Present

If you’re putting together skewers for a special occasion, I’ve had great success arranging them standing upright in a decorative glass or wooden container filled with herbs or lemon halves to keep them stable and eye-catching. Another fun idea is alternating skewers with small bowls of dipping sauces like pesto or roasted red pepper hummus for a party platter that invites guests to customize their bites.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though I rarely do!), store the skewers in an airtight container in the fridge. Keep the dressing separate if you want to avoid sogginess. They’ll stay good for up to 2 days, but I recommend eating them fresh for the best texture.

Freezing

I don’t recommend freezing assembled skewers because the fresh ingredients like basil and tomatoes don’t freeze well. However, you can freeze plain cooked tortellini for future quick batches — just thaw and toss in fresh dressing when ready.

Reheating

Since this recipe is mostly served cold or at room temperature, reheating isn’t usually necessary. If you prefer your tortellini warm, gently reheat just the cooked tortellini separately, then toss with fresh dressing and assemble skewers right before serving.

FAQs

Can I use frozen tortellini for this recipe?

Absolutely! Frozen tortellini works just as well—just be sure to cook it according to package directions and rinse it in cold water right after to prevent sticking. Fresh or refrigerated tortellini tends to have a better texture, but frozen is a convenient option.
How far in advance can I assemble the skewers?

You can assemble the skewers a few hours ahead of time and keep them covered in the refrigerator. I recommend adding any delicate herbs like basil right before serving to keep their color and flavor vibrant.
What can I substitute for baby mozzarella balls?

If you can’t find baby mozzarella balls, small cubes of fresh mozzarella from a block work well too. Just cut them into bite-sized pieces that are easy to skewer.
Can I make these skewers gluten-free?

Yes! Use gluten-free tortellini available at many grocery stores or substitute with gluten-free pasta shapes. Just ensure all other ingredients, like cured meats, are free from gluten-containing additives.

Final Thoughts

This Antipasto Skewers with Tortellini and Cheese Recipe holds a special place in my heart because it’s not only a feast for the taste buds but also a joy to prepare. Whether you’re hosting a casual get-together or need a bright appetizer to impress guests, these skewers always deliver. They bring people together, spark great conversations, and make any meal feel festive. I hope you enjoy making them as much as I do—and trust me, they’ll become your go-to appetizer in no time!