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Antipasto Skewers

Antipasto Skewers

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 16 skewers 1x


Antipasto skewers are a fun and easy party appetizer! Make them up for a crowd and customize the ingredients to taste.



For the skewers

  • 9 ounces refrigerated cheese tortelloni pasta*
  • 16 small fresh mozzarella balls (Ciliegine), drained
  • 16 cherry tomatoes
  • 16 fresh basil leaves
  • 16 jarred marinated artichoke hearts
  • 8 to 16 cubes hard cheese, like provolone, asiago pressato, pepper jack, gouda, fontina, or other cheese (optional)
  • 16 Castelvetrano olives (or other mild green or black olives)
  • 8 whole small jarred peppers or 16 slices of roasted red pepper

For the seasoning

  • 1 1/2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 tablespoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt


  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes). Drain the pasta and run cool water over it until it’s warm.
  2. Place the pasta in a bowl with the mozzarella balls (drained). Stir in the olive oil, Italian seasoning, garlic powder, and kosher salt.
  3. On each skewer, thread one of each: the seasoned tortellini pasta, mozzarella, cherry tomato, basil leaf, artichoke heart, hard cheese, olives, and pepper. Serve immediately. Lasts at room temperature for up to 2 hours, then refrigerate leftovers. If making ahead, make up to 3 hours in advance (or 1 day ahead without fresh basil).


*Tortelloni is large tortellini you can find in the refrigerated section: it’s a pasta shape that is larger than tortellini with a filled center. It’s best for skewers because standard tortellini is too small and has a hole in the center. 

  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Italian Inspired
  • Diet: Vegetarian