Antipasto Skewers Recipe

If you’re looking for the ultimate party appetizer that delivers a medley of vibrant flavors in every bite, look no further than these Antipasto Skewers. Imagine all your favorite Italian antipasto ingredients—salty meats, creamy cheese, tangy veggies—stacked on a stick with a zingy homemade dressing. They’re irresistible, eye-catching, and incredibly easy to make!

Ingredients You’ll Need

Here’s the beauty of Antipasto Skewers—they look fancy, but the magic is in the simple, high-quality ingredients. Each element brings bold taste, a pop of color, or a satisfying texture that will delight your guests.

• Long wooden skewers: These hold everything together and make for easy serving—opt for the 10–12 inch length so there’s room for all your favorites.
• Cheese tortellini: Tender, cheesy pasta adds heartiness and soaks up the vibrant dressing.
• Large olives (Castelvetrano or kalamata): Their briny punch gives a classic antipasto flair—use your favorite variety or mix both!
• Plump cherry tomatoes: Juicy and sweet, they’re refreshing bites of color between the richer ingredients.
• Genoa salami slices: Thin, savory, and lightly peppery—perfect for creating little “ribbons” on your skewers.
• Prosciutto slices: Silky and delicately salty, a classic Italian addition that melts in your mouth.
• Baby mozzarella balls: Creamy and mild, these bring a soft texture that pairs well with everything else.
• Cubes of sharp provolone: For a serious flavor pop and a bit of bite, sharp provolone is a must.
• Fresh basil leaves, torn: Bright and herbaceous, basil looks beautiful and layers in freshness.
• Chopped artichoke hearts: Tangy, tender, and a little unexpected—they’re a delicious Mediterranean twist.
• Roasted red peppers, chopped: Sweet, smoky, and colorful, these peppers add visual appeal and subtle flavor.
• Homemade basil vinaigrette (olive oil, lemon juice, red wine vinegar, fresh basil, honey, garlic, salt, and pepper): This zippy dressing brings it all together with aromatic, punchy freshness.

Variations

The best part about these Antipasto Skewers? They’re endlessly adaptable! Don’t be afraid to get creative—swap in other antipasto favorites, or tweak the recipe to fit dietary needs and what’s in your fridge.

• Vegetarian Skewers: Omit the meat and add marinated mushrooms, grilled zucchini, or sun-dried tomatoes for a veggie-forward bite.
• Gluten-Free Version: Use gluten-free tortellini or simply leave out the pasta for guests with gluten sensitivities.
• Spicy Twist: Add a slice of spicy soppressata or slip a pickled pepperoncini onto each skewer for a kick.
• Cheese Lover’s Skewers: Try adding cubes of fontina, marinated feta, or smoked mozzarella for even more cheesy goodness.

How to Make Antipasto Skewers

Step 1: Cook and Dress the Tortellini

Begin by cooking the cheese tortellini according to the package instructions. Once they’re al dente, drain and rinse them briefly under cold water—this stops the cooking and keeps the pasta firm for skewering. While still slightly warm, toss them in the homemade basil vinaigrette to let the flavors soak in while they cool.

Step 2: Whip Up the Basil Vinaigrette

In a blender or food processor, combine olive oil, lemon juice, red wine vinegar, fresh basil, honey, garlic, salt, and pepper. Blitz until you have a fragrant, creamy dressing. Taste and adjust as needed—a little more honey for sweetness, or an extra squeeze of lemon for zing.

Step 3: Toss and Marinate

Combine the cooked tortellini and baby mozzarella balls with 1/3 cup of the basil vinaigrette in a large bowl. Let them marinate in the refrigerator for at least 15 minutes and up to 4 hours, absorbing all that herby brightness for maximum flavor.

Step 4: Assemble the Skewers

Now the fun part—layer your skewers! Thread on tortellini, olives, tomatoes, folded salami, prosciutto, mozzarella, provolone, basil, artichoke hearts, and roasted red peppers. You can stick to a pattern for a polished look, or mix and match for an artful, rustic vibe. Pack everything snug, but don’t overcrowd each skewer.

Step 5: Serve (and Swoon!)

Arrange the finished Antipasto Skewers on a big platter. Just before serving, drizzle a touch more basil vinaigrette over the top for that glistening, flavor-packed finish. Watch them disappear—trust me, they go fast!

How to Serve Antipasto Skewers

Garnishes

Scatter extra torn basil or finely chopped Italian parsley over your platter for a burst of green. A dusting of grated parmesan or a few lemon wedges on the side also makes these Antipasto Skewers look irresistibly fresh and festive.

Side Dishes

Serve your skewers alongside a crusty baguette, focaccia, or a bowl of mixed greens tossed in the leftover vinaigrette. They’re perfect with a chilled white wine, sparkling water with lemon, or even a classic Italian spritz.

Creative Ways to Present

Fill a wooden board or wide platter with the skewers in a fun geometric pattern—or try standing them up in a vase or jar for a whimsical “antipasto bouquet!” If you’re hosting a large group, arrange by color for a dramatic rainbow effect.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the platter tightly or transfer Antipasto Skewers to an airtight container. They’ll stay fresh in the fridge for up to 2 days—the pasta might soften a bit, but the flavors continue to meld deliciously.

Freezing

Freezing isn’t recommended for Antipasto Skewers, as fresh cheeses and marinated veggies can lose their texture after thawing. These are best enjoyed fresh or within a day or so of assembly.

Reheating

No need for reheating—these skewers are at their very best served chilled or at cool room temperature. Just bring them out of the fridge a little ahead of your gathering for the perfect texture and flavor.

FAQs

Final Thoughts

I hope you’re as excited to serve these Antipasto Skewers as I am to share them! They’re colorful, festive, and always a hit—whether it’s a holiday, picnic, or backyard get-together. Give them a try, and don’t be surprised when everyone asks for the recipe!

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