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 nothing quite like the vibrant burst of flavors on these Italian Antipasto Skewers Recipe — they're a colorful, mouthwatering way to bring everyone together around the table. The mix of savory meats, fresh cheese, and zesty dressing makes these skewers as fun to eat as they are to make. Trust me, once you try them, you'll see why they’re a party favorite and a simple weeknight winner too.

The image shows five vertical skewers placed side by side, each with five layers. Starting from the bottom, the first layer is a large green olive with a smooth, shiny texture. Above the olive, there is a folded slice of reddish-pink salami with visible fat spots. Next is a small, round white mozzarella ball, followed by a crisp, curly dark green spinach leaf. Above the spinach is a small, bright red grape tomato with a smooth surface. The second-to-last layer is another folded slice of the reddish-pink salami. On top, each skewer finishes with a yellow tortellini pasta folded to show its filling, topped with a dark purple olive that is round and glossy. The skewers are arranged on a black rectangular plate over a white marbled surface with a beige and white striped textile partially visible at the bottom. A bunch of fresh green herbs is in the background. 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

Honestly, I’m a big fan of recipes that come together quickly but deliver a big punch of flavor—and that’s exactly what these Italian Antipasto Skewers Recipe does. Each skewer packs in classic Italian ingredients, giving you that authentic taste without any fuss.

Effortless Prep: It only takes about 15 minutes to whip these up — perfect when you want something tasty without spending all day in the kitchen.
Make-Ahead Friendly: You can assemble them ahead of time and keep in the fridge, making party prep way less stressful.
Fresh, Balanced Flavors: The combination of salty, sweet, tangy, and herby notes will keep your taste buds entertained bite after bite.
Super Versatile: Great as finger food, a light lunch, or an appetizer alongside your favorite soups and grilled dishes.

Ingredients & Why They Work

These ingredients come together like a mini flavor festival on a stick. Each has its role: salty olives, creamy mozzarella, tangy cheese tortellini, and fresh basil — all drizzled with a zesty vinaigrette that brings everything to life. Here are some tips to help you shop and prep like a pro.

Flat lay of large green olives, large black olives, halved Genoa salami slices, mini mozzarella cheese balls, large fresh basil leaves, fresh ripe grape tomatoes, cooked cheese tortellini, small white bowl of golden extra-virgin olive oil, small white bowl of amber honey, small white bowl of clear pale vinegar, small white bowl with coarse salt, small white bowl with Dijon mustard, small white bowl with finely minced garlic, small white bowl with fresh ground black pepper, small white bowl with chopped fresh chives, small white bowl with chopped fresh basil, small white bowl with chopped fresh parsley, all arranged with perfect symmetry on a clean white ceramic surface 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: Look for large, pitted ones for easy skewering and a nice briny kick.
Genoa Salami: Using sliced salami halves keeps the bites perfectly sized and adds that savory, spiced depth.
Mini Mozzarella Cheese Balls: Fresh mozzarella brings a creamy, mild contrast to the sharper flavors.
Basil Leaves: Fresh is best – they add a bright herbal fragrance that’s unmistakably Italian.
Grape Tomatoes: Sweet and juicy, these balance the saltiness of the olives and salami beautifully.
Cheese Tortellini: Cooked and cooled, they add a satisfying, chewy texture and more cheesy goodness.
Black Olives: Providing a slightly different olive flavor and color contrast to the green ones.
Vinegar: I love using Champagne vinegar here for its lightness, but sherry or balsamic work wonderfully if you prefer a deeper tone.
Salt: Enhances all the flavors—just be mindful since some ingredients like salami and olives are already salty.
Dijon Mustard: Adds a subtle tangy kick to the dressing, tying everything together.
Garlic or Shallots: Freshly minced for a hint of savory sharpness in the vinaigrette.
Honey: Balances acidity with just a touch of sweetness.
Extra-Virgin Olive Oil: The heart of the dressing — go for a good quality one as it really shines here.
Fresh Ground Pepper: Adds just enough spice to lift the flavors.
Chopped Fresh Herbs (Chives, Basil, Parsley): These fresh herbs add complexity and that garden-fresh feel, perfect for finishing touches.

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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 easy it is to mix and match ingredients to suit your tastes or what you have on hand. There’s plenty of room to play around and make it your own.

Variation: I once swapped out the salami for thinly sliced prosciutto, which gave a wonderfully delicate flavor that everyone loved. Feel free to try different cured meats or even add marinated artichoke hearts for extra zing.
Dietary Tweaks: For a vegetarian twist, skip the salami and pile on the cheeses, roasted red peppers, and a few marinated mushrooms.
Seasonal Switch: In summer, I sometimes trade grape tomatoes for sun-dried tomatoes for a more intense, chewy texture.

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

A blue bowl filled with cooked tortellini pasta, each piece pale yellow with smooth, slightly shiny texture and folded shapes. Black pepper is sprinkled over the pasta, adding small black specks on the light surface. A woman's hand holds a black pepper grinder above the bowl, positioned near the top left corner, with the grinder slightly blurred. The bowl sits on a light wooden table. photo taken with an iphone --ar 2:3 --v 7

Step 1: Assemble the Ingredients

Before threading, I like to arrange all the ingredients on a cutting board. Having everything prepped and ready—olives pitted, salami halved, tortellini cooked and cooled—makes the assembly smooth and enjoyable. It’s also good to prepare your vinaigrette next so the flavors meld while you build your skewers.

Step 2: Whip Up the Vinaigrette

Mix together the vinegar, salt, Dijon mustard, garlic (or shallots), honey, olive oil, pepper, and chopped herbs in a small bowl or jar. Shake or whisk until well combined and shiny. I like to taste and adjust salt or honey here — balancing acidity and sweetness is key for that perfect zing.

Step 3: Thread the Skewers

Grab your bamboo or metal skewers and start layering the ingredients in a pattern I find pleasing to the eye and palate: green olive, half salami slice (folded nicely), mini mozzarella ball, basil leaf, grape tomato, cheese tortellini, and black olive. This mix hits all those fresh, salty, and creamy spots in each bite.

Step 4: Drizzle and Chill

Place the skewers on a serving platter and drizzle generously with the vinaigrette. Let them chill in the fridge for at least 20 minutes; this helps the flavors come together. But honestly, if you’re hungry, I won’t blame you for diving right in!

Top Tip

After making these skewers a bunch of times, I’ve realized a few key things that really help them shine. These tips saved me from soggy cheese and bland bites more than once, and I hope you find them useful!

Use firm, fresh mozzarella: Fresh balls are best, but avoid ones packed in a lot of water to keep the skewers from getting watery.
Chill Tortellini well: Cook and cool completely before threading — warm pasta can make the olive oil dressing separate faster.
Fold your salami slices: Folding the halves before skewering not only looks nicer but also keeps each bite balanced and tasty.
Don’t overdress: Drizzle the vinaigrette just before serving or chilling to keep ingredients fresh and prevent sogginess.

How to Serve Italian Antipasto Skewers Recipe

Garnishes

I usually add a sprinkle of chopped fresh parsley and basil right on top for a burst of color and freshness. Sometimes, I scatter some finely sliced chives for an extra mild onion flavor that pairs great with the vinaigrette. A little cracked black pepper right before serving adds the final touch.

Side Dishes

This recipe pairs beautifully with crusty Italian bread to soak up any extra dressing. For a fuller meal, I like serving it alongside a light minestrone soup or grilled vegetables. It’s also a wonderful starter before something hearty like osso buco or a simple roasted chicken.

Creative Ways to Present

For a party, I laid the skewers out in a spiral on a large platter and tucked colorful rosemary sprigs between them for an aromatic effect. Another time, I served them standing upright in a beautiful ceramic chalice filled with uncooked couscous to keep them upright and eye-catching—it’s always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Store leftover skewers in a shallow airtight container lined with paper towel to absorb any moisture. I keep them refrigerated and they stay fresh for up to two days. Just add a fresh drizzle of vinaigrette before serving again to brighten things up.

Freezing

Since some of the ingredients don’t freeze well (like fresh basil and mozzarella), I don’t recommend freezing assembled skewers. However, you can cook and freeze cooked tortellini ahead of time, just thaw before assembling.

Reheating

These are meant to be enjoyed cold or room temperature, so reheating isn’t usually necessary. If you do want to warm the tortellini separately for a meal, gently heat it in a pan and then assemble the skewers fresh.

Frequently Asked Questions:

Can I make these Italian Antipasto Skewers Recipe vegan?

You can absolutely make a vegan version by omitting the cheese and salami. Try substituting with marinated artichoke hearts, grilled vegetables, and vegan cheese alternatives. The key is to keep a balance of textures and flavors so it stays interesting.

What’s the best type of vinegar to use in this recipe?

I prefer Champagne vinegar for a light, delicate acidity, but sherry or balsamic offer richer and slightly sweeter flavors. Choose based on what flavor profile you want—Champagne for brightness, balsamic for a deeper touch.

How far ahead can I assemble the skewers?

You can assemble these skewers up to a day in advance. Just wait to drizzle the dressing until you’re ready to serve to keep everything fresh and prevent sogginess. Store them covered in the fridge.

Can I use other cheeses besides mozzarella?

Absolutely! Bocconcini or small balls of burrata work beautifully. Even firm cheeses like provolone or fontina cut into cubes can add a wonderful twist to your skewers.

Final Thoughts

Sharing these Italian Antipasto Skewers Recipe with friends and family always brings smiles to the table. They’re not just delicious but a little celebration on a stick, inviting everyone to enjoy a simple, fresh, and truly tasty bite. Next time you want to impress with minimal effort, give these a try—you’ll be glad you did!