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Antipasto Skewers are the perfect snack or appetizer for a summer get together, backyard BBQ or holiday. All of your favorite Italian style ingredients are served on a colorful, delicious skewer. These skewers use cherry tomatoes, olive, tortellini, salami, fresh mozzarella, roasted red peppers, basil and are finished off with a sweet honey balsamic drizzle.
Antipasto skewers come together in 20 minutes with no cooking beyond boiling tortellini, so they’re one of the easiest make-ahead appetizers you can bring to a party. Each skewer layers cherry tomatoes, green and kalamata olives, cheese tortellini, salami, fresh mozzarella, roasted red peppers, and basil, finished with a honey balsamic drizzle. The result is a colorful, grab-and-go bite with a little bit of everything: salty, tangy, creamy, and fresh in one stack. They’re my go-to for backyard BBQs, holiday tables, and any potluck where I want something that looks impressive but takes almost no effort.
If you do make these ahead of time I would wait to add the honey balsamic drizzle until you are ready to serve them. I recently shared a few antipasto recipes for an Italian Tortellini Salad, Mediterranean Antipasto Skewers and an Italian Pasta Salad that you all have loved and make a lot.
Why You Will Love These Antipasto Skewers
These skewers are a great appetizer for a party or a get together! Here is why you will love them:
• Starting and ending with a tomato anchors each skewer, so the softer ingredients (mozzarella, tortellini) stay locked in the middle instead of sliding off.
• The dressing goes on last, which keeps the tortellini and cheese from turning soggy or absorbing too much liquid before your guests even arrive.
• A repeating ingredient pattern means every skewer tastes balanced, not front-loaded with one flavor and empty at the end.
Recipe Ingredients
Please see the recipe card below for exact ingredient amounts and instructions.
- Cheese Tortellini: I used cheese tortellini but you can use your favorite tortellini. I like to buy the tortellini that is often found in the deli section because I find it to be fresher than frozen tortellini.
- Fresh Mozzarella Balls: I love fresh mozzarella and these work great on the skewers. Sometimes if I can find the marinated mozzarella in oil I will use that.
- Olives: I added green olives and kalamata olives on these skewers. You can get creative with the type of olive you use and try a cheese stuffed olive or a pimento stuffed olive.
- Salami: Salami slices is a nice addition. I find thin sliced salami works best and is easier to add to the skewer. If you want vegetarian skewers you can leave this out.
- Roasted Red Peppers: The roasted red peppers are a nice addition and add color. You could try fire roasted red peppers too.
- Cherry Tomatoes: You can use whole cherry tomatoes or cut them in half and thread them. You also can use regular tomatoes and just cut them into big chunks.
Ways to Modify These Antipasto Kabobs
- Olives: You can leave the olives off of these easy antipasto skewers or use any variety you like. Sometimes I like using cheese or pimento stuffed olives or black olives.
- Cheese: If you don’t want to use fresh mozzarella try cubed cheese like pepper jack, cheddar or mozzarella.
- Meat: I added salami but you could use pepperoni, turkey, ham or prosciutto.
- Herbs: Fresh herbs that work great with these are basil, parsley, mint, oregano or thyme. I like to add the basil to the skewers and then I chop the remaining herbs and sprinkle them on the finished skewers.
- Vegetables: You can add other vegetables to these like artichoke hearts, pepperoncini peppers, chunks of bell peppers, cucumbers or zucchini.
- Dressing: Use your favorite dressing as a finished touch to drizzle over these. I like Italian dressing, balsamic vinegar or a lemon dressing. These also taste great without any dressing. I perfect balsamic glaze the most!
How to Assemble the Skewers
Step 1: Cook Tortellini: Cook the tortellini according to the package. While the tortellini cooks lay out your ingredients and get the skewers and a large cutting board ready. Once the tortellini is done cooking let cool.
Step 2: Prepare Skewers: To prepare the skewers start with a cherry tomato, followed by the green and kalamata olives, tortellini, roasted red peppers, basil, mozzarella, tortellini, two more olives and another tomato. Repeat this for each skewer.
Step 3: Create Dressing: In a mason jar combine the honey, olive oil, balsamic, fresh herbs, salt and pepper and mix well.
Step 4: Drizzle Dressing over Skewers: Drizzle the dressing over the skewers and sprinkle more fresh herbs. Serve or store in the fridge until ready to serve.
How Many Skewers Per Person
For an appetizer spread with other food on the table, plan on 2 to 3 skewers per person. If these are the main appetizer or you’re serving a hungry crowd, plan closer to 4 to 5 skewers per person. This recipe makes about 8 skewers, so double or triple the ingredients for a larger party.
If you are looking for easy appetizers you also might like these Smoked Salmon Cucumber Appetizer, Cucumber Hummus Bites, Honey Goat Cheese Balls or this Goat Cheese and Roasted Tomato Dip.
Common Mistakes to Avoid
- Dressing the skewers too early. Wait until you’re ready to serve, or the tortellini and mozzarella will soften and the whole skewer gets watery.
- Skipping the tomato anchor. Starting and finishing each skewer with a cherry tomato keeps everything from sliding when the platter gets picked up and passed around.
- Overcrowding the skewer. Packing ingredients too tightly makes them hard to bite through cleanly. Leave a little breathing room between pieces.
- Using frozen tortellini straight from the freezer. Fresh, deli-case tortellini holds its shape better on a skewer than frozen, which can turn mushy once cooked.
- Cutting tomatoes when whole ones would hold better. Whole cherry tomatoes skewer more securely and hold up longer on a party table than halved ones.
Storage Tips
If you haven’t added the dressing yet, assembled skewers will keep in an airtight container in the fridge for up to 3 days. Once the honey balsamic dressing is on, they’re best eaten within a few hours, and will keep, dressed, in the fridge for up to 24 hours before the tortellini and cheese start to soften. For the best texture at a party, assemble everything ahead and add the dressing right before your guests arrive.
Recipe FAQ
Yes. Assemble the skewers up to 3 days in advance and store them covered in the fridge without the dressing. Whisk the dressing separately and drizzle it on right before serving so nothing gets soggy.
Standard 6 to 8-inch wooden or bamboo skewers work best for this recipe. They’re sturdy enough to hold the tortellini and cheese without bending, and short enough to eat in just a few bites.
You can fully assemble antipasto skewers up to 3 days ahead if you leave off the dressing until serving time. Adding the dressing early is the main reason skewers turn soggy, so keep it separate until right before your party.
More Appetizer Recipes
Mediterranean
Layered Greek Dip
Vegetarian
Cowboy Caviar Recipe
Mediterranean
Honey Goat Cheese Balls
Vegetarian
Goat Cheese and Roasted Tomato Dip
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Antipasto Skewers
Ingredients
- 1 – 9 ounce package of cheese tortellini
- 1 – 12 ounce fresh mozzarella cheese balls
- 1 – 16 ounce jar of green olives
- 1 – 16 ounce jar of kalamata olives
- 4 ounce of salami
- 3 ounce of roasted red peppers
- 2 cups of cherry tomatoes
- 1 cup of fresh basil
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh green onions, chopped
For the dressing:
- 2 teaspoons honey
- 1/4 cup extra virgin olive oil
- 3 tsps balsamic vinegar
- 1 teaspoon fresh parsley, oregano, basil, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cook the tortellini according to the package.
- While the tortellini cooks lay out your ingredients and get the skewers and a large cutting board ready.
- Once the tortellini is done cooking let cool.
- To prepare the skewers start with a cherry tomato, followed by the green and kalamata olives, tortellini, roasted red peppers, basil, mozzarella, tortellini, two more olives and another tomato. Repeat this for each skewer.
- In a mason jar combine the honey, olive oil, balsamic, fresh herbs, salt and pepper and mix well.
- Drizzle the dressing over the skewers and sprinkle more fresh herbs. Serve or store in the fridge until ready to serve.
Notes
- Makes about 8 skewers. For a party appetizer spread, plan on 2 to 3 skewers per guest. If these are the main appetizer, plan on 4 to 5 skewers per guest.
- Add the dressing right before serving. Dressed skewers are best enjoyed within a few hours and will keep up to 24 hours in the fridge. If you leave the dressing off, assembled skewers keep in the fridge for up to 3 days.
- Start and end each skewer with a cherry tomato. It anchors the other ingredients so nothing slides around once the platter is passed.
- You can use any of your favorite ingredients like artichokes, banana peppers, pepperoncinis, pepperoni, prosciutto, or pimento-stuffed olives in place of the green olives.
- I like the dressing drizzled over the skewers, but they also taste great without it, or with a balsamic glaze drizzled on instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
