Antipasto Skewers
Posted on September 20, 2025
Antipasto Skewers
- 1/2 cup extra-virgin olive oil (plus 1 tablespoon, divided)
- 9 ounces fresh cheese tortellini
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 8 ounces mozzarella balls (such as Ciliegine)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 4 ounces sliced salami
- 1/4 pound roasted red peppers (chopped into bite-sized pieces)
- 1 bunch fresh basil
- 14 ounces artichoke hearts (drained and chopped into bite-sized pieces)
- 1/4 pound green olives
- In a large pot of boiling water, add 1 tablespoon of oil. Cook the tortellini according to package instructions until al dente. Drain and transfer to a large bowl.
- Season the cooked tortellini with salt and pepper. Add balsamic vinegar and 1/4 cup of olive oil, then mix well to combine. Set aside.
- Marinate the mozzarella: In a small bowl, combine the mozzarella balls, Italian seasoning, red pepper flakes, and the remaining 1/4 cup of olive oil. Mix well and set aside.
- Assemble the skewers by layering one piece each of mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olive. Enjoy the burst of flavors!
