These antipasto skewers are a favorite snack and can be made well in advance!
Make these mini appetizers for a picnic, a party, or add them to a buffet table for guests to grab and go!
Any time of the year is a good time for these festive little “portable salads!”
What is Antipasto?
Antipasto, loosley translated to “before the pasta”, and is an Italian favorite.
In this case, I combine my favorite cheeses, meats and Italian inspired ingredients and thread them onto skewers.
Alternating other ingredients with olives and cherry tomatoes, separated by small leaves of fresh basil adds flavor and makes for a great presentaton!
What to Add
There are so many ideas that can make these tasty apps a signature dish!
CHEESE and TORTELLINI
Soft, creamy balls of bocconcini (I marinate my own but you can buy marinated) and cheese tortellini.
Slices of salami or any other Italian-style meats you have on hand!
Cherry tomatoes are fresh and sweet while olives and artichoke hearts add salt. Chilled grilled asparagus or other veggies are great too.
How to Make Antipasto Skewers
Similar to Caprese Skewers, antipasto skewers can be made a day ahead as long as they are covered and refrigerated.
- Marinate the bocconcini balls in Italian dressing at least 2 hours or overnight.
- Cook and cool tortellini and marinate it according to the recipe below.
- Thread all of the ingredients on 6” wooden skewers and place on a platter
Alternate the colors and shapes for a great presentation! Cover the platter with plastic wrap and refrigerate until ready to serve. Sprinkle with herbs and drizzle with a balsamic reduction if desired!
More Easy Appetizers
- Garden Fresh Bruschetta – so easy to make
- The Best Spinach Artichoke Dip
- Grape Jelly Meatballs
- Our Favorite Buffalo Chicken Dip
- Sausage Balls
- Jalapeno Poppers
- Balsamic Roasted Grapes
Did you love these Antipasto Skewers? Be sure to leave a rating and a comment below!
- 12 bocconcini cocktail sized
- 5 tablespoons Italian dressing divided
- 12 cherry tomatoes
- 12 pitted olives
- 24 cheese-filled tortellini
- 12 marinated artichokes
- 12 slices roasted red pepper about 1" each
- 24 slices salami or substitute half for Mortedella
- balsamic reduction & fresh basil and parsley for garnish optional
- Combine bocconcini and 2 tablespoons Italian dressing. Marinate at least 2 hours or overnight.
- Meanwhile, cook tortellini according to package directions. Drain well and run under cold water to stop cooking. Toss with Italian dressing and let marinate 1 hour.
- Thread items on 6" wooden skewers alternating colors and textures.
- Cover and refrigerate up to 24 hours. Sprinkle with herbs and drizzle with balsamic reduction just before serving if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)