Antipasto Skewers

1024 683 Taylor Tedford

Everything tastes better in skewer form, especially antipasto.

Try out these delicious Antipasto Skewers at your end of summer bash.


10 oz. cheese tortellini

1/2 cup Kraft Zesty Italian salad dressing

1/2 teaspoon Italian seasoning

50 kalamata olives

25 green olives

50 grape tomatoes

50 thinly slices of salami (I used Calabrese)

25 marinated baby mozzarella balls

100 spinach leaves can subsitute basil

25 12-inch wooden skewers

  1. Cook tortellini according to package directions. Drain and rinse with cold water. In a sealable container, combine the tortellini, dressing, and seasoning. Refrigerate for 1-4 hours, stirring the contents a few times.
  2. Gather remaining ingredients when ready to assemble skewers.
  3. Thread the wooden skewer the following way:
    1. kalamata olive
    2. tomato
    3. spinach *fold leaves in half
    4. tortellini *there will most likely be leftover tortellini so grab tortellini directly from the container and put it on the skewer.
    5. spinach
    6. salami *fold slices into fourths
    7. mozzarella ball
    8. tortellini
    9. spinach
    10. salami
    11. green olive
    12. spinach
    13. tomato
    14. kalamata olive
  4. Pull out the chilled Sauvignon & enjoy!

*This should prepare approximately 30 skewers, but you can easily halve or double this recipe as needed.


Taylor Tedford

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