A couple months ago I shared a photo of the antipasto skewers I made for my friend’s baby shower that I co-hosted. I never planned on sharing how I slapped these puppies together because I figured it was self-explanatory. But someone asked again the other day so I figured it was best to put the recipe out there so I can direct people to it.
I bought most of the ingredients at Trader Joe’s. The only ingredients that weren’t purchased there were the wooden skewers, salad dressing, seasoning, and the kalamata olives, which I buy in bulk from Costco because I have a kalamata olive addiction.
The only thing in this antipasto skewer recipe that requires cooking is the tortellini. I cooked the tortellini according to package, rinsed in cold water, and combined the tortellini with the salad dressing. So while I had to put forth some effort in regards to the tortellini, it wasn’t awful.
Confession: I didn’t use basil on these. And here’s why:
1. basil leaves are expensive unless you grow basil, which I don’t.
2. I’d rather eat a spinach leaf over a basil leaf.
But you’re more than welcome to be traditional and use basil instead of spinach. You can stretch your basil by cutting each bigger leaf in half.
You can also jazz these up a little more with a drizzle of balsamic glaze. I prefer Trader Joe’s. YUM.
- 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
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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. Gather remaining ingredients when ready to assemble skewers. There will most likely be leftover tortellini so grab tortellini directly from the container and put it on the skewer. Fold the salami slices into fourths. Fold the spinach leaves in half. Thread the wooden skewer the following way: kalamata olive, tomato, spinach, tortellini, spinach, salami, cheese, tortellini, spinach, salami, green olive, spinach, tomato, kalamata olive.
Keep in mind that you can change up the ingredients. Add some artichoke hearts, green olives, cherry tomatoes, plain mozzarella balls, etc. You can even add a drizzle of olive oil. The Italian possibilities are endless!
You can also cut this recipe in half or double it. I actually had some leftover ingredients so I through them into the container of marinaded tortellini and made a pasta salad of sorts. The nice thing about salads as that you can throw whatever you want in them.
If you want to save this post to reference later, you can pin it here:
Ashlee Marie says
May 28, 2016 at 5:04 PMI prefer spinach over a whole basil leaf as well! these are so pretty and sound amazing!
Pat says
June 29, 2018 at 3:39 PMI am not putting in tortellini- do you pour anything over them like balsamic?
Linda Bass says
May 30, 2016 at 6:08 PMAh what a special treat. I would like to invite you to Share the Love Blog Party, love to have you. http://homecookingrecipebox.blogspot.com/2016/05/share-love-blog-party-8.html Hope you can make it.
Suzy Godfrey says
May 31, 2016 at 7:44 PMThese look yummy and great on my diet!
CD Loken says
May 31, 2016 at 8:21 PMOh my goodness! Your antipasto skewers look so YUMMY-and would be PERFECT for any summer gathering! Thank you so much for sharing at The Wonderful Wednesday Blog Hop! PINNING and sharing!
Kathryn @ Family Food on the Table says
June 1, 2016 at 10:33 AMThese are such cute skewers! Definitely perfect for a baby shower or a summer picnic or BBQ. Easy to hold and munch while mingling and sipping something delicious 🙂
Kim says
June 1, 2016 at 6:09 PMWow what a fabulous app! Thanks for linking up to Merry Monday! Pinned & Sharing on FB! Have a great week!
Kim
Theresa @DearCreatives says
June 3, 2016 at 3:46 AMYummy. We love making antipasto skewers.
[email protected] says
June 3, 2016 at 4:50 PMI love how easy and fun this are! Thank you for joining the Delicious Dishes Recipe Party!
Cristina at Ava's Alphabet says
June 5, 2016 at 1:40 PMThese are gorgeous and look so delicious too! I would love it if you linked up this post at the Family Joy Blog Link-up Party which starts on Sundays at 12 EST on Ava’s Alphabet and 5 other blogs. Hope you are having a great weekend!
KalynsKitchen says
July 1, 2016 at 8:15 AMHappy Friday! Just letting you know I featured this in my weekly Low-Carb Recipe Love on Fridays post. Hope a lot of my readers will click over here and get the recipe!
Rebecca Reck says
June 23, 2017 at 8:17 AMDear Chelsea,
I love this recipe so much that I featured it on my blog.
I’ve titled the post “The Best Real Food Recipes for Your Summer Grill Party.”
Here’s the link: http://motherslittlehelpers.net/the-best-real-food-recipes-for-your-summer-grill-party
Of course, I would love it if you’d share it!
Thank you for your lovely creation. I hope you have a fantastic day!
Sincerely,
Rebecca Reck | Mother’s Little Helpers
Wendie Madrid says
July 8, 2017 at 10:34 PMHi, Love this antipasto recipe! Perfect for my daughter’s baby shower I’m planning. Can these be made the night before? And any suggestions on what to serve with them? Shower is with 25 people, mostly women, only 4 men, LOL.
Thanks so much for your time!
Wendie
Bonita says
December 20, 2017 at 11:15 PMHuge hit last Christmas Eve. Planning on doing them again this year.
Jo says
December 19, 2018 at 12:50 PMHi. Planning on doing it this Christmas Eve. Did you make them ahead of time or the morning of? What did you use for dressing. And is the tortellini the only thing that marinades. While all the other items stay plain? Should I salt and pepper everything when I display it. Help LOL
Carol says
August 5, 2018 at 3:04 PMCan I make theses the night before my party, without the dressing of course.
Thank you.
Chelsea @ two twenty one says
August 12, 2018 at 2:31 PMI think so!