Impressive to serve but so simple to make, these antipasto skewers are one delicious appetizer. With minimal prep and cooking time, these tortellini skewers are perfect for summer entertaining!
Cook tortellini al dente according to package directions. Drain well and run under cold water to stop cooking. Toss with Italian dressing and let marinate 30 minutes.
Thread mozzarella balls, cherry tomatoes, Kalamata olives, tortellini and basil leaves on 6” wooden skewers, alternating colors and textures.
Place antipasto skewers in a platter, cover with a plastic wrap & refrigerate for up to 24 hours. Sprinkle with herbs & balsamic reduction just before serving.
Notes
Take care not to overcook the tortellini, it should be al dente. If it's overcooked it can become too soft and break on the skewers.
Try adding different ingredients, artichokes or olives are both an amazing addition!
Alternate the ingredients on the skewers to create a visually appealing and flavorful combination. Consider colors and textures when arranging the ingredients.
For best results, chill the assembled Antipasto skewers in the refrigerator for at least 30 minutes to allow the flavors to meld together.
When storing, keep these appetizer skewers covered with plastic wrap so that the pasta doesn't dry out.