Go Back
+ servings

Antipasto Skewers

Servings 30 servings


  • 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. 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.