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Antipasto skewers featuring mozzarella balls coated in a zesty lemon-peppercorn rub with cured meats and olives.

Antipasto Skewers With Zesty Lemon Herb Dressing

Rebecca Blumer
These bold and briny antipasto skewers pack a full charcuterie board into a single bite, featuring zesty lemon-rubbed mozzarella and hearty cheese tortellini for the ultimate party appetizer.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Italian-American
Servings 20 skewers
Calories 185 kcal

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

Safety Tip: Always pat dry the artichoke hearts and roasted red peppers with paper towels before assembly. Removing excess moisture prevents the ingredients from becoming slippery and sliding off the skewers.
Storage Tip: These skewers can be assembled up to 24 hours in advance. Keep them in an airtight container with layers of parchment paper between them to prevent the meats and basil from sticking or wilting.
Flavor Secret: If your olives are heavily brined, rinse them for 30 seconds under cold water. This keeps the briny character but allows the flavors of the fresh mozzarella and lemon dressing to stand out more vividly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 185kcalCarbohydrates: 12gProtein: 8gFat: 11gSaturated Fat: 4gCholesterol: 25mgSodium: 440mgPotassium: 85mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 12mgIron: 5mg
Keyword antipasto skewers, charcuterie skewers, party appetizer
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