Antipasto Skewers
Easy to make Antipasto Skewers are like pasta salad on a stick! Made with salami, olives, artichokes, cheese, tortellini and fresh basil.
Servings: 12 skewers
Equipment
- 12 appetizer skewers - about 6”
Ingredients
- 12 mozzarella balls (bocconcini) cherry tomato size
- 24 cheese tortellini cooked, drained and cooled
- ¼ cup bottled italian dressing
- 12 pieces of quartered canned artichoke drained
- 12 salami slices
- 24 cherry tomatoes
- 24 fresh basil leaves
- 24 black olives
Instructions
- In a large bowl, combine the mozzarella balls, cooled tortellini and italian dressing. Stir until well combined and set aside.
- Slice the salami in half and fold into quarters. Set aside.
- Carefully pierce the ingredients onto the skewers in the following order: Black olive, tortellini, salami, tomato, basil leaf, mozzarella, artichoke, salami, tortellini, tomato, basil leaf, black olive.
- Serve immediately or refrigerate.
- Tip: I like to serve mine with a side of extra italian for dipping.
Notes
Make Ahead: Antipasto can be prepared a day in advance. Cover and refrigerate for up to 24 hours.
Storing leftovers: Cover tightly and refrigerate. They will stay fresh for 2-3 days. If the pasta seems a little dry, you can drizzle with or dip in Italian dressing.
Nutrition
Calories: 143kcal | Carbohydrates: 3g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 413mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 8mg | Calcium: 114mg | Iron: 1mg
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