Antipasto Skewers
Serving traditional antipasto ingredients on skewers is a fun and delicious appetizer. You can customize the flavors to your liking.
Servings: 24 skewers
Calories: 148kcal
Ingredients
Marinating
- 1 large jar marinated artichoke hearts
- 24 bocconcini (small cocktail sized)
- 24 cheese tortellini fresh
- ½ cup Italian dressing
Skewer Ingredients
- 24 slices pepperoni
- 24 slices salami
- 24 Kalamata olives pitted
- 24 cherry tomatoes
- 24 wooden skewers 6-8 inches long, soaked in water to prevent splinters
Instructions
Marinating
- Drain the artichoke hearts marinade into a medium-sized bowl. Add the bocconcini to the bowl and toss to coat them with the marinade. Cover the bowl with plastic wrap and place in the refrigerator. Marinate for 1-2 hours.
- Cook the tortellini according to package directions for al dente. You do not want to overcook. Drain and rinse under cold water. Place the pasta into a large bowl and drizzle with the Italian dressing. Cover the bowl with plastic wrap and place in the refrigerator. Marinate for 1-2 hours.
Assembling
- Drain the marinades from the bocconcini and the tortellini.
- Assemble the skewers by threading the ingredients onto it in alternating order. The salami is best folded into quarters then threaded onto the skewer, the smaller pepperoni can be folded in half.
- Place on a platter and serve. These can be made the day before. Simply arrange the skewers on the serving platter and cover it with plastic wrap, and place in the refrigerator.
Notes
Using the marinade from the artichoke hearts for the cheese is an easy step to boost the flavor in this recipe!
Nutrition
Calories: 148kcal | Carbohydrates: 2g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 399mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 0.4mg