Easy Antipasto Skewers
A perfect, mess-free party appetizer featuring creamy mozzarella, savory salami, cheese tortellini, and fresh vegetables drizzled in a zesty homemade herb marinade.
Ingredients
Skewer Ingredients
- 12 small balls mozzarella balls soft, fresh cheese
- 12 pieces cheese tortellini cooked and completely cooled
- 24 pieces cherry tomatoes washed and dried well
- 12 leaves fresh basil vibrant, unblemished leaves
- 12 green olives pitted
- 12 black olives pitted and drained
- 12 slices salami robust beef salami works beautifully
Zesty Marinade
- 1/4 cup extra virgin olive oil
- 1 tbsp white vinegar
- 1/2 lemon juiced
- 1 tbsp fresh parsley finely chopped
- 2 tsp fresh oregano chopped well
- 2 cloves garlic minced very finely
- 1 tsp Dijon mustard
- 1 tsp sea salt
- 1/2 tsp black pepper coarse grind
- 1 pinch red pepper flakes
Instructions
- Bring a medium pot of salted water to a boil. Drop in your cheese tortellini and cook exactly according to the package directions until tender but firm. Drain immediately, then rinse under cold running water to stop the cooking. Set aside and let drain completely.
- In a small bowl or mason jar, combine the olive oil, white vinegar, lemon juice, parsley, oregano, garlic, Dijon mustard, sea salt, black pepper, and red pepper flakes. Shake or whisk vigorously until emulsified and creamy.
- In a large bowl, toss the cooked tortellini, mozzarella balls, and cherry tomatoes. Pour the homemade dressing over the top and stir very gently to coat. Cover and refrigerate for at least two hours (overnight is best).
- Set up an assembly station with 6-inch wooden skewers. Thread in this order: 1 cherry tomato, 1 fresh basil leaf, 1 marinated mozzarella ball, 1 slice of salami (folded into quarters), 1 piece of marinated tortellini, 1 green olive, and 1 black olive. Repeat for all 12 skewers.
- Arrange on a large platter and brush with any leftover marinade from the bowl before serving.
Notes
Tips: Keep the basil separate and do not add it to the marinade, as the acid will wilt it and turn it dark. Use 6-inch skewers for easy handling. Pat the tomatoes thoroughly dry before marinating so the dressing clings properly.