Antipasto Skewers Recipe

If your idea of perfect party food is one that’s bursting with color, flavor, and fun, you’ll absolutely fall in love with these Antipasto Skewers. Imagine all the vibrant flavors of your favorite Italian antipasto platter—cheese-stuffed tortellini, juicy tomatoes, savory salami, creamy mozzarella, briny olives, and peppery basil—deftly threaded onto a skewer and finished with a zesty homemade vinaigrette. They’re a true showstopper for gatherings, picnics, or effortless snacking, and they bring together that irresistible mix of tastes and textures in every bite. Antipasto Skewers make entertaining a breeze and are guaranteed to disappear fast!

Ingredients You’ll Need

What makes these Antipasto Skewers such a star is the parade of simple, top-quality ingredients that marry beautifully together. Each one adds something special—whether it’s a burst of freshness, a hearty bite, or a pop of color—to make every skewer sing.

• Wooden skewers: The base for building these edible masterpieces; make sure they’re sturdy and long enough for plenty of toppings!
• Cheese tortellini: Tender, cheesy pasta that adds satisfying substance and soaks up all the vinaigrette.
• Large olives (Castelvetrano or Kalamata): These bring a briny, salty punch—their color and flavor add real charm.
• Cherry tomatoes: Sweet, juicy, and totally refreshing; they balance the richness of the meats and cheese.
• Genoa salami: Thinly sliced, it folds beautifully on the skewer and brings classic Italian savoriness.
• Prosciutto: Silky and salty, it pairs lovely with the fresh cheeses and tortellini.
• Baby mozzarella balls: Creamy, mild, and adorable, they’re a must for authentic antipasto flair.
• Sharp provolone cheese: A personal favorite for a bold flavor hit and a nice, firm bite.
• Fresh basil: Torn leaves add heady aroma and gorgeous freshness to the mix.
• Chopped artichoke hearts: Delightfully tangy and tender, a classic antipasto ingredient.
• Roasted red peppers: Sweet and smoky, they bring juicy bursts of vibrant color.
• Olive oil: The backbone of the vinaigrette, choose a good quality extra virgin for best results.
• Fresh lemon juice: Brightens every bite and ties all the flavors together in the dressing.
• Fresh basil (for vinaigrette): A double dose never hurts; blitzed into the dressing for extra flavor.
• Red wine vinegar: Balances the richness and lifts the whole dish in the vinaigrette.
• Honey: Just a touch brings harmony to the acidity of the dressing.
• Fresh garlic (minced): Because what’s Italian food without garlic?
• Salt and black pepper: To season and sharpen every ingredient to perfection.

How to Make Antipasto Skewers

Step 1: Cook the Tortellini

Start by bringing a big pot of salted water to a boil and cook the cheese tortellini according to the package directions. You want them just tender, so don’t overcook! Once ready, drain and give them a quick rinse under cold water. This not only stops the cooking process but keeps the pasta from sticking together, ready for their starring role.

Step 2: Blend the Vinaigrette

Next, whip up that gorgeous basil-lemon vinaigrette. Toss the olive oil, fresh lemon juice, fresh basil, red wine vinegar, honey, minced garlic, salt, and pepper into a blender or food processor. Give it all a whirl until smooth and taste it. Adjust with a bit more salt, vinegar, or honey if needed. This dreamy, tangy dressing is what takes the Antipasto Skewers to another level.

Step 3: Marinate the Cheese and Tortellini

Place the cooked tortellini and baby mozzarella balls in a large bowl. Pour in about one-third cup of your vinaigrette and gently toss to coat everything evenly. Cover and let them chill in the fridge for at least 15 minutes (but up to 4 hours, if you’re getting ahead). This lets the pasta and cheese soak up tons of flavor before composing your skewers.

Step 4: Assemble the Antipasto Skewers

Now for the fun part! Grab your wooden skewers and start threading on the tortellini, olives, cherry tomatoes, folded slices of salami and prosciutto, mozzarella, provolone, torn basil leaves, artichoke hearts, and roasted red pepper pieces. You can keep each skewer identical or mix up the order—the beauty of Antipasto Skewers is in their playful variety. Just be sure to balance colors and flavors on each one.

Step 5: Plate and Dress

Lay out your finished skewers on a beautiful serving platter. Drizzle with a bit more vinaigrette for extra shine and zing, or set the rest of the dressing on the side as a dip. Your Antipasto Skewers are now ready to steal the show!

How to Serve Antipasto Skewers

Garnishes

A sprinkling of extra torn fresh basil or a dusting of freshly cracked pepper over the platter will make these Antipasto Skewers look extra inviting. For a finishing touch, a few shreds of lemon zest or a light grating of parmesan adds beautiful aroma and a touch of elegance.

Side Dishes

These skewers already provide a feast of their own, but they pair wonderfully with crusty Italian bread, a simple green salad, or a bowl of marinated olives to double down on that Mediterranean delight. For a heartier spread, try serving alongside grilled vegetables or a light soup.

Creative Ways to Present

For parties, arrange Antipasto Skewers in concentric circles on a round platter for a stunning display or stand them upright in a decorative jar for an eye-catching, grab-and-go setup. Hosting a sit-down meal? Serve one skewer across each plate as a built-in appetizer—pretty and practical!

Make Ahead and Storage

Storing Leftovers

If you happen to have a few Antipasto Skewers left (trust me, it doesn’t happen often!), simply store them refrigerated in an airtight container. They’ll stay fresh and tasty for up to two days, though some of the vegetables may begin to soften slightly. A quick toss in leftover vinaigrette before serving perks them right up.

Freezing

Due to the delicate nature of many of the ingredients—like the cheese, pasta, and fresh vegetables—freezing Antipasto Skewers isn’t recommended. The textures can change quite a bit, so it’s best to enjoy these beauties fresh!

Reheating

These skewers are at their best served cold or at room temperature, so no reheating needed. If they’ve been in the fridge, simply let them sit out for fifteen minutes before serving to take the chill off and let the flavors shine.

FAQs

Can I make Antipasto Skewers ahead of time?

Absolutely! You can assemble them a few hours in advance—just keep them chilled and wait to drizzle the final vinaigrette until right before serving. That way, everything stays crisp and fresh.

What kind of skewers should I use?

Long, sturdy wooden skewers work best for these. Soak them in water for 15-20 minutes before assembling if you’re worried about splintering, especially if you intend to transport or display them upright.

Can I swap out ingredients in Antipasto Skewers?

Definitely—feel free to get creative! Try different cured meats, switch mozzarella for marinated feta, or use whatever vegetables and olives you love most. The method remains the same, but the results are always delicious.

Are Antipasto Skewers gluten-free?

As written, they do contain regular cheese tortellini, which isn’t gluten-free. However, you can easily make a gluten-free version by using GF tortellini or substituting with folded slices of zucchini or extra cheese and meat.

What’s the best way to transport them for a party?

Layer them in a single layer in a large airtight container, separated with parchment paper if needed. Assemble and dress them at your destination if you’re worried about sogginess, and always bring extra vinaigrette in a jar for last-minute drizzling.

Final Thoughts

If you’re searching for a dish that’s as joyful to make as it is to eat, these Antipasto Skewers deserve a spot in your entertaining rotation. They’re an instant crowd-pleaser, endlessly customizable, and totally crave-worthy. Gather your ingredients and let the good times (and compliments!) roll.

Print