Description
Delicious and colorful Antipasto Skewers featuring cheese tortellini, cured meats, fresh vegetables, and cheeses, served with a vibrant basil-lemon vinaigrette. Perfect as an appetizer or party snack.
Ingredients
Scale
Skewers
- 20 long wooden skewers
- 1 16 ounce package cheese tortellini
- 40 large olives (Castelvetranos or kalamata)
- 40 plump cherry tomatoes
- 40 thin slices Genoa salami
- 40 thin slices prosciutto
- 20 baby mozzarella balls
- 20 cubes sharp provolone cheese
- 40 pieces torn fresh basil
- 20 pieces chopped artichoke hearts
- 2 roasted red peppers, seeds removed, chopped into small pieces
Dressing
- 1/2 cup (113 ml) olive oil
- 3 tablespoons (42 ml) freshly squeezed lemon juice
- 1/2 cup loosely packed fresh basil
- 2 tablespoons (28 ml) red wine vinegar
- 1 tablespoon (18 ml) honey
- 2 cloves fresh garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook tortellini: Cook the cheese tortellini according to the package directions. Drain well and rinse quickly under cold water to stop cooking. Toss the cooled tortellini with the dressing as described below to infuse flavor.
- Prepare the dressing: Combine olive oil, lemon juice, fresh basil, red wine vinegar, honey, minced garlic, salt, and black pepper in a blender or food processor. Blend until smooth. Taste and adjust seasoning as needed.
- Marinate tortellini and mozzarella: In a large bowl, combine the cooked tortellini and baby mozzarella balls with 1/3 cup of the prepared dressing. Toss gently to coat evenly. Refrigerate this mixture for at least 15 minutes and up to 4 hours to allow the flavors to meld.
- Assemble skewers: Thread the skewers by alternating pieces of tortellini, olives, cherry tomatoes, Genoa salami slices, prosciutto slices, provolone cheese cubes, baby mozzarella balls, roasted red pepper pieces, torn basil leaves, and chopped artichoke hearts. Be creative with the order or keep them uniform.
- Serve: Arrange the assembled skewers on a large serving platter. Drizzle with additional dressing if desired just before serving to enhance flavor and presentation.
Notes
- Double the recipe quantity if hosting a larger gathering or halve to serve fewer people.
- Use wooden skewers soaked in water for 10 minutes before assembling to prevent burning if grilling or roasting is desired, though this recipe is served cold.
- Substitute different olives or cured meats based on preference for variety.
- The vinaigrette can be made a day ahead and stored in the refrigerator to deepen flavors.
- Skewers can be assembled several hours ahead and refrigerated; add fresh basil and dressing just before serving.
Nutrition
- Serving Size: 1 skewer
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
