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When I’m hosting in my little corner of the U.S., I want an appetizer that looks like I hired a caterer, but behaves like a weeknight snack. That’s exactly why antipasto skewers live on repeat in my kitchen, they’re bold, briny, and built for mingling.
Think of them as a full charcuterie moment on a single bamboo skewer, with tortellini, salami, prosciutto, cheeses, and bright veggies all stacked for the perfect bite. The trick I rely on is a zesty lemon and pepper rub on the mozzarella, it wakes everything up and keeps the platter tasting fresh.
Why You’ll Love This Recipe
Zesty lemon and peppercorn pop: I rub the mozzarella with lemon zest and cracked pepper, and that citrus oil cuts right through rich provolone and salami for a cleaner, brighter finish.
Texture that stays snappy: Keeping the tortellini strictly al dente makes the skewers feel sturdy, not squishy, and it holds up even when they sit out during a cocktail hour.
Charcuterie vibes without the board: You still get that lavish hors d’oeuvre energy, but each guest grabs one skewer and goes, no hovering, no double dipping.
Make-ahead sanity: A short chill with an emulsified vinaigrette gives you big flavor early, and makes party day feel a whole lot easier.
Ingredients and Substitutions
These skewers shine when every ingredient is bold on its own, then tied together with a lemony herb dressing. Grab a mix of briny, creamy, and crisp items for that classic antipasto balance.
Ingredients
- 20 long wooden skewers
- 1 16 ounce package cheese tortellini
- 40 large olives Castelvetranos or kalamata
- 40 plump cherry tomatoes
- 40 thin slices Genoa salami
- 40 thin slices prosciutto
- 20 baby mozzarella balls
- 20 cubes sharp provolone cheese
- 40 pieces basil, torn
- 20 pieces chopped artichoke hearts
- 2 roasted red peppers seeds removed, chopped into small pieces
For the Dressing:
- 0.5 cup olive oil
- 3 Tablespoons freshly squeezed lemon juice
- 0.5 cup loosely packed fresh basil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon honey
- 2 cloves fresh garlic mined
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
Ingredient Notes & Substitutions
Tortellini: Cheese tortellini is classic here, and I like it because it’s hearty enough to act as a “stopper” on the skewer. If you need a gluten-free option, gluten-free tortellini works nicely, just be extra strict about pulling it at al dente.
Olives: Castelvetrano olives are buttery and mild, while Kalamata olives bring that sharp, salty bite. A mix gives you more depth and that pretty, high-contrast look on the platter.
Mozzarella: If you can’t find Ciliegine mozzarella, Bocconcini halved is a perfect stand-in. What matters most is keeping the pieces similar in size so every skewer feels balanced.
Meats: Genoa salami brings spice and fat, and prosciutto adds that silky, savory finish, especially if you can find Prosciutto di Parma. For a “chicketarian” version, smoked chicken sausage slices or turkey pepperoni keep the vibe without the pork.
Basil: Fresh basil is the heartbeat of this flavor profile, and I treat it like a garnish you can smell. If basil is truly out of season, baby arugula can add peppery lift, but it will change the personality of the skewers.
How to make antipasto skewers
Cook and cool the tortellini
- Cook the tortellini according to the package directions, then drain right away so it doesn’t keep steaming in the colander.
- Rinse quickly under cold water until it feels cool to the touch, this stops the cooking fast so the pasta stays firm and skewer-friendly.
Blend the dressing, then marinate the base
- In a blender or food processor, combine all dressing ingredients and blend until smooth and bright green, it should smell boldly herbal with a lemony edge.
- In a large bowl, toss the cooled tortellini and the baby mozzarella balls with 1/3 cup of the dressing until everything looks lightly glossy, not drowned.
- Refrigerate for at least 15 minutes and up to 4 hours so the pasta and cheese can drink in the flavor without softening too much.
Assemble and finish the platter
- Thread the tortellini, olives, tomatoes, meats, cheeses, peppers, basil, and artichokes onto the skewers, starting with something firm like tortellini or an olive so softer pieces don’t slide.
- Fold the salami and prosciutto into thicker bunches before skewering, it adds volume and gives you that “catered” look.
- Arrange everything on a big serving platter, then drizzle with a little more vinaigrette if desired, you want a light sheen and a fresh basil aroma, not a puddle.
Secrets for the Perfect Party Platter
The moisture barrier: I always pat artichoke hearts and roasted peppers dry with paper towels before skewering. When those wet ingredients go on dripping, the whole bite can turn slick and soggy.
Sodium secret for olives: If your olives are from a can or brine-heavy jar, a quick 30-second rinse under cold water helps tame the salt. You still keep that briny character, but the cheeses taste more vivid.
Transport without heartbreak: For picnics, I stack skewers in a snug container with parchment between layers. The basil stays intact, and the meats don’t glue themselves to the next skewer.
The next-day transformation: Leftovers are gold if you slide everything off the sticks and toss with greens and extra pasta. The flavors land in the same sunny lane as this caprese pasta salad for an easy lunch.
Pro Tips & Troubleshooting
Pro Tips
- Keep tortellini strictly al dente so it threads cleanly and stays firm.
- Use a firm “stopper” ingredient at the bottom, tortellini or an olive works best.
- Fold salami slices into quarters to create a fan shape with grip.
- Pat dry artichoke hearts and roasted peppers to prevent slippery skewers.
- Use 5-inch or 6-inch bamboo skewers so they’re easy to hold while mingling.
- Prosciutto quality matters, the minimum 14-month maturation standard is a helpful benchmark.
Common Mistakes to Avoid
- Overcooking the tortellini, soft pasta splits and won’t stay on the skewer.
- Using dried basil, it won’t give the same perfume and lift.
- Adding a balsamic glaze too early, the acid can dull the cheese and wilt basil.
- Skipping the chill time, even 15 minutes helps flavors settle in.
That fresh basil “snap” is the same magic that defines a cozy tomato basil soup, and it’s why I refuse the dried stuff here.
Serving & Storage
Serving Ideas
For a platter that disappears fast, I arrange the skewers in a pinwheel on a round ceramic plate. The colors pop, and guests can grab from the edges without knocking everything over.
A crisp Pinot Grigio is an easy win, and a light-bodied Chianti also plays beautifully with salty meats and red wine vinegar. If you’re building a bigger spread, warm pizza sliders make a cozy contrast next to these chilled skewers.
Setting a small bowl of extra emulsified vinaigrette in the center gives people a “dip or drizzle” option. A thick balsamic reduction is lovely too, just keep it for the last second.
Storage & Make-Ahead
You can assemble these up to 24 hours in advance and hold them in an airtight container in the refrigerator. I like placing parchment between layers so the basil and prosciutto stay pretty.
If you’re making ahead, add the basil as late as possible so it stays green and fragrant. A final drizzle of dressing right before serving brings back that glossy, just-made look.
Freezing assembled skewers is not recommended, the fresh vegetables and cheeses lose their best texture as they thaw.
Antipasto Skewers With Zesty Lemon Herb Dressing
Equipment
- 20 long wooden skewers
- Blender or Food Processor
Ingredients
- 20 long wooden skewers
- 1 16 ounce package cheese tortellini
- 40 large olives Castelvetranos or kalamata
- 40 plump cherry tomatoes
- 40 thin slices Genoa salami
- 40 thin slices prosciutto
- 20 baby mozzarella balls
- 20 cubes sharp provolone cheese
- 40 pieces basil, torn
- 20 pieces chopped artichoke hearts
- 2 roasted red peppers seeds removed, chopped into small pieces
For the Dressing
- 0.5 cup olive oil
- 3 Tablespoons freshly squeezed lemon juice
- 0.5 cup loosely packed fresh basil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon honey
- 2 cloves fresh garlic mined
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cook and cool the tortellini
- Cook the cheese tortellini in boiling water according to the package directions, then drain immediately so it does not continue to steam.
- Rinse the pasta quickly under cold water until it feels cool to the touch. This stops the cooking process and ensures the pasta stays firm enough for skewering.
Blend the dressing and marinate
- In a blender or food processor, combine the olive oil, lemon juice, basil, vinegar, honey, garlic, salt, and pepper. Blend until the mixture is smooth and bright green.
- Place the cooled tortellini and baby mozzarella balls in a large bowl and toss with 1/3 cup of the dressing until lightly coated.
- Refrigerate the mixture for at least 15 minutes, or up to 4 hours, to allow the flavors to soak into the pasta and cheese.
Assemble and finish the platter
- Thread the ingredients onto the wooden skewers in a balanced order. Start with a firm item like tortellini or an olive to act as a stopper.
- Fold the salami and prosciutto into thick bunches or triangles before sliding them onto the skewer to create a layered, professional look.
- Arrange the completed skewers on a large serving platter and finish with a light drizzle of the remaining vinaigrette for a fresh sheen.
Notes
Nutrition
Conclusion
When antipasto skewers are done right, every bite feels like a tiny celebration, briny olives, creamy cheese, and that salty ribbon of prosciutto all in one. The lemon and pepper rub on the mozzarella is my quiet little secret, it keeps the whole platter tasting lively.
Play with the order, keep the tortellini firm, and don’t be shy about mixing Castelvetrano olives with Kalamata for contrast. If you end up with leftovers, that deconstructed pasta-salad move is the kind of next-day treat that makes hosting worth it.
