Name: Italian Antipasto Skewers Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 large green olives; 8 Genoa salami slices, halved; 8 mini Mozzarella cheese balls; 8 large basil leaves; 8 grape tomatoes; 8 cheese tortellini, cooked and cooled; 8 large black olives; 1/4 cup good vinegar (Champagne, sherry, or balsamic); 2/3 teaspoon salt; 1/2 teaspoon Dijon mustard; 1/2 clove garlic, finely minced or 2 teaspoons minced shallots; 2 teaspoons honey; 3/4 cup extra-virgin olive oil; 1/4 teaspoon fresh ground pepper; 1/2 teaspoon fresh chives, chopped; 1/2 teaspoon fresh basil, chopped; 1/2 teaspoon fresh parsley, chopped

There's something about the vibrant colors and bold flavors of Italy that instantly brighten any gathering. That's exactly why I adore this Italian Antipasto Skewers Recipe—it's a bite-sized celebration of savory, fresh, and tangy tastes all threaded together for a party-ready snack that's as fun to make as it is to eat.

The image shows rows of skewers laid on a black tray, each skewer having five main layers from bottom to top: a large green olive, a folded slice of reddish salami, a small round white mozzarella ball, fresh green spinach leaves, a bright red grape tomato, another folded slice of salami, a yellow cheese tortellini, and a dark purple olive on top. The layers look fresh and glossy with a sprinkle of herbs and seasoning over them. The skewers rest on a green bed of arugula leaves, and the background features a white marbled texture with a beige striped cloth partly visible underneath. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Antipasto Skewers Recipe
Top Tip
How to Serve Italian Antipasto Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Antipasto Skewers Recipe

Why You'll Love This Recipe

Every time I whip up these Italian Antipasto Skewers, people ask for seconds—and it's not just because they're pretty. This recipe nails the balance between easy prep and elevated flavors, making it my go-to when friends pop by or when I want something light but satisfying.

Simple Assembly: No cooking required beyond boiling the tortellini, so you spend less time in the kitchen and more time enjoying.
Fresh Flavor Explosion: The mix of olives, cheese, basil, and tangy dressing wakes up your taste buds immediately.
Make-Ahead Friendly: Prepare these skewers in advance to save time—flavors even improve after they sit a bit!
Versatile and Fun: Perfect for casual get-togethers, cocktail parties, or as a starter for Italian-themed dinners.

Ingredients & Why They Work

These skewers are all about layering Italian classics in perfect little bites. Each ingredient brings its own unique character, so grabbing quality items from your local store makes all the difference. Here’s why each element shines:

Flat lay of large green olives, halved Genoa salami slices arranged flat, mini mozzarella cheese balls, fresh large basil leaves, ripe grape tomatoes, large black olives, cooked and cooled cheese tortellini, small white bowls with golden extra-virgin olive oil, clear light vinegar, smooth honey, and finely chopped fresh chives, basil, and parsley, plus a small bowl holding minced garlic, another with Dijon mustard, all ingredients fresh and natural, elegantly spaced on a simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Green Olives: Adds a briny punch that wakes up the palate and balances the richness.
Genoa Salami: Its slightly spicy, peppery profile complements the mild cheese and herbs.
Mini Mozzarella Cheese Balls: Creamy and mild, they provide that classic Italian cheesiness everyone loves.
Large Basil Leaves: Fresh herbaceous notes that brighten every bite, avoid bruised or wilted ones.
Grape Tomatoes: Juicy sweetness cuts through the saltiness and adds color pop.
Cheese Tortellini: Adding cooked and cooled tortellini gives unexpected heartiness—just be sure to drain and chill well.
Black Olives: Their richness contrasts nicely with green olives for complexity.
Vinegar (Champagne, Sherry, or Balsamic): A tangy base to the dressing that balances the olive oil and honey perfectly.
Salt & Pepper: Essential seasonings to enhance every flavor subtly.
Dijon Mustard: Brings a little kick and melds the vinaigrette ingredients.
Garlic or Shallots: Adds depth and a touch of sharpness without overpowering.
Honey: Just enough sweetness to round out the acidity.
Extra-Virgin Olive Oil: Use the best quality you have—it's the base for the dressing and saturates the skewers in a luscious coating.
Fresh Chives, Basil, Parsley: These herbs add freshness and a colorful finish to the dressing and garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Italian Antipasto Skewers Recipe is how easily it adapts to your mood or what's in your fridge. I often switch up the meats or add a little roasted red pepper for an extra zing. Go ahead, make it yours!

Variation: For a vegetarian twist, swap out the Genoa salami with marinated artichoke hearts or roasted red peppers—just as tasty and colorful.
Personal Touch: I sometimes sprinkle a bit of crushed red pepper flakes in the vinaigrette for subtle heat that keeps guests intrigued.
Seasonal Add-ons: During summer, I like adding fresh figs or peaches for a sweet counterpoint that pairs beautifully.

Step-by-Step: How I Make Italian Antipasto Skewers Recipe

A white bowl filled with a single layer of cooked tortellini pasta that is light yellow with a smooth, slightly shiny surface. The pasta pieces are folded in a ring shape, some tightly closed and others slightly open. Black pepper flakes are sprinkled unevenly over the pasta, adding small dark specks throughout. A woman's hand is seen holding a black pepper grinder above the bowl, with a blurred wooden table and white marbled texture in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook and Chill the Tortellini

Start by boiling your cheese tortellini according to package directions until just tender—al dente is perfect here. Then drain them well and spread them out on a baking sheet to cool quickly. I find chilling them in the fridge for about 15 minutes helps them firm up and prevents mushy skewers later.

Step 2: Prepare the Vinaigrette Dressing

In a small bowl, whisk together your vinegar, Dijon mustard, minced garlic (or shallots), honey, salt, and freshly ground pepper. Gradually drizzle in the extra-virgin olive oil while whisking to create a smooth emulsion. Finish by folding in the chopped fresh herbs—basil, parsley, and chives. This dressing is where the magic happens, tying everything together with a bright, zesty punch.

Step 3: Assemble the Skewers

Grab your bamboo or wooden skewers and thread ingredients in this order for color and flavor balance: green olive, half a Genoa salami slice (folded for thickness), mozzarella ball, basil leaf, grape tomato, cheese tortellini, and finish with a black olive. I like to keep the ingredients snug but not squished, so each bite stays distinct. Typically, 8 ingredients fit nicely on a skewer about 6 inches long.

Step 4: Drizzle and Chill

Arrange the skewers on a serving platter and generously brush or drizzle the vinaigrette over them. Cover and refrigerate for at least 30 minutes before serving—this allows the flavors to marry. Trust me, serving these cold right from the fridge makes the olives, herbs, and cheese sing.

Top Tip

This recipe is super forgiving, but I’ve learned a few tricks over the years that make all the difference. When you taste the dressing, it should be balanced—not too sharp or too sweet—so adjusting the honey or vinegar to your liking before drizzling helps a lot.

Freshness Matters: Always use fresh basil and herbs—the difference is like night and day in flavor and aroma.
Chilled Tortellini: Cooling the pasta before threading keeps the skewers intact and prevents sogginess.
Skewer Order: Layer heavier items like cheese and tortellini toward the center to balance the skewer and avoid toppling.
Make Ahead: If prepping early, keep skewers and dressing separate until just before serving to keep textures crisp.

How to Serve Italian Antipasto Skewers Recipe

Garnishes

I usually keep the garnishes simple—just a sprinkle of freshly chopped parsley and a few shaved parmesan curls scattered around the platter. It adds that elegant touch and boosts color without overshadowing the skewers themselves. Sometimes a light drizzle of extra virgin olive oil right before serving gives a fresh sheen and aroma.

Side Dishes

This antipasto pairs beautifully with crusty bread or focaccia and a crisp green salad dressed lightly with lemon. For something heartier, serving alongside grilled sausages or a chilled glass of Prosecco creates a full Italian-inspired spread that everyone enjoys.

Creative Ways to Present

For parties, try arranging the skewers upright in a hollowed-out melon half or a rustic wooden board for a festive, eye-catching display. Another fun idea is to serve them alongside small bowls of extra dipping sauce or marinated artichokes for guests to mix and match flavors.

Make Ahead and Storage

Storing Leftovers

I keep leftover skewers tightly covered in the fridge for up to 2 days. The flavors meld even more after sitting, though the basil may darken slightly—don't worry, it still tastes amazing! Just avoid storing them too long or the olives and pasta might release extra moisture.

Freezing

Freezing isn’t ideal for this Italian Antipasto Skewers Recipe since fresh ingredients like tomatoes, basil, and cheese lose their texture. If you want to prep ahead, make the skewers and dressing separately, freeze the tortellini by itself, and assemble fresh before serving.

Reheating

This antipasto is best enjoyed cold or at room temperature. If your tortellini skewer gets too chilled, just let them sit out for 10 minutes before serving to soften up slightly. No heat necessary!

Frequently Asked Questions:

Can I make Italian Antipasto Skewers Recipe vegan?

Absolutely! Swap out the mozzarella and salami for marinated tofu cubes or vegan cheese alternatives, and use balsamic vinegar and olive oil dressing. The olives, tomatoes, and herbs still provide plenty of flavor.

How long do the skewers keep in the fridge?

These skewers stay fresh for up to 2 days when stored in an airtight container in the refrigerator. For best taste and texture, enjoy them within 24 hours.

What’s the best way to cook tortellini for the skewers?

Cook tortellini until al dente according to package instructions, then drain and rinse under cold water to stop cooking. Spread on a baking sheet to cool completely before assembling so they don’t become mushy.

Can I prepare the skewers ahead for a party?

Yes! You can assemble the skewers up to a day ahead. Store them covered in the fridge and add the dressing just before serving to keep everything fresh and vibrant.

Final Thoughts

This Italian Antipasto Skewers Recipe has become one of my absolute favorites because it brings together the savory, the fresh, and the tangy in perfect harmony. It's an effortless way to impress guests or brighten up any meal, and it’s that kind of recipe I always recommend when you want something delicious with minimal fuss. So grab those skewers and get ready to bring a little Italian sunshine to your table—I promise, you won’t regret it!