Antipasto Skewers

Kara and I talked about making these skewers for several weeks. I had seen similar recipes floating around Pinterest and it looked like a fun and easy appetizer to make. Lo and behold on Christmas Day someone brought skewers almost exactly how we had wanted to make them. I took it as a sign that we must try them for ourselves sooner rather than later.

Our past attempts at food on sticks were nothing short of excellent. Remember these…and these too? The odds were in our favor that our newest food-on-stick creation would be great!

Well…I was right! I don’t like olives or salami but this is finger food so it’s okay to pick and play with it.  I give you permission. Make this appetizer for the next party you attend. They are a great choice because you can make them in advance, they make a cute presentation, they are easy to eat finger foods and most importantly they are really good! Don’t forget to drizzle them with balsamic glaze for the perfect finishing touch. I didn’t try this, but I’d imagine drizzling it with pesto would be pretty great too!

Here’s what you’ll need

Start by cooking the pasta according to the package directions.

Line up your ingredients and start assembling your skewers

Drizzle the skewers with balsamic glaze. Pesto would taste good too!

Switch up the ingredients to suit your tastes and bring them to the next party you attend!

Antipasto Skewers
Yields 8
Write a review
  1. 1 cup cherry tomatoes
  2. 1 cup fresh mozzarella balls, small (we used Bocconcini)
  3. 1 can medium black olives
  4. ¼ pound salami, thinly sliced (we used Volpi Genoa Salami)
  5. ¼ cup fresh basil leaves
  6. cheese tortellini
  7. balsamic glaze, for drizzling
  8. skewers
  1. Cook the tortellini according to box directions. Once it’s al dente, drain and set aside.
  2. Line up all your ingredients in an assembly line. Pierce each ingredient onto the skewer and slide down towards the bottom of the skewer.
  3. Think about what order you want the ingredients in so that colors and shapes compliment each other. For the salami it is best to fold it in half, then in half again so it makes a triangle shape. Since our skewers were long we put 2 of each ingredient per skewer. How you choose to assemble is up to you.
  4. Stack antipasto skewers onto a platter and drizzle with balsamic glaze before serving.


    • Kate says

      I made these last week and they were a huge hit!!! I will be making them tomorrow for a party, can’t wait!! My friends asked me how did I come up with the idea and I told them about your site. They said I should post a picture of it, because it looked so nice…..thanks for the recipe:)

  1. Diana Prince says

    Going to make these for Father’s Day b/c my husband loves all ingredients above. Can the tortellini be served cold or would it taste weird?


Leave a Reply

Your email address will not be published. Required fields are marked *