Description
Delicious and colorful Antipasto Skewers featuring a variety of Italian flavors on a stick, perfect for appetizers or party platters with a zesty homemade vinaigrette dressing.
Ingredients
Scale
Skewers
- 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
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, minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook Tortellini: Cook the cheese tortellini according to the package directions. Once cooked, drain and quickly rinse with cold water to stop the cooking process and cool them down.
- Make Dressing: Combine olive oil, freshly squeezed lemon juice, fresh basil, red wine vinegar, honey, minced garlic, salt, and black pepper in a blender or food processor. Blend until smooth. Taste and adjust seasoning if needed.
- Marinate Tortellini and Mozzarella: In a large bowl, toss the cooled tortellini and baby mozzarella balls with one-third cup of the dressing. Refrigerate for at least 15 minutes or up to 4 hours to allow flavors to develop.
- Assemble Skewers: Thread onto each wooden skewer the tortellini, olives, cherry tomatoes, slices of Genoa salami, prosciutto, baby mozzarella balls, sharp provolone cubes, chopped roasted red peppers, torn basil, and artichoke hearts. You can arrange them uniformly or mix the ingredients for variety.
- Serve and Garnish: Arrange the assembled skewers on a large serving platter. Optionally, drizzle more of the vinaigrette dressing over the skewers before serving for extra flavor.
Notes
- Double or halve the recipe as needed to suit your party size.
- Use Castelvetrano olives for a milder, buttery flavor or Kalamata olives for a more robust taste.
- Prepare skewers up to 2 hours in advance and keep refrigerated, adding dressing just before serving to prevent sogginess.
- Substitute fresh mozzarella pearls if baby mozzarella balls are unavailable.
- For a vegetarian version, omit the salami and prosciutto or replace with marinated veggies.
Nutrition
- Serving Size: 1 skewer
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg
