Antipasto Skewers

I love making these antipasto skewers because they’re colorful, full of flavor, and perfect for parties or quick appetizers. Each skewer is packed with a mix of textures and tastes salty olives, creamy mozzarella, savory salami, and fresh basil balanced with roasted peppers, artichokes, and tortellini. They look impressive on a platter but take only minutes to put together.

Why You’ll Love This Recipe

I like that these skewers give me all the best parts of an antipasto platter in a neat handheld bite. They’re customizable, easy to prepare ahead, and a great way to bring a burst of Mediterranean flavor to the table. I also enjoy how versatile they are I can mix and match ingredients depending on what I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

24 mini fresh mozzarella balls
24 olives
12 slices of salami, cut in half
24 small basil leaves
2 roasted bell peppers, sliced (or 1 jar)
1 jar artichoke hearts
½ pound fresh tortellini, cooked
Bamboo skewers

Directions

1. I start by cooking the tortellini according to the package instructions, then draining and letting them cool completely.
2. I slice the salami in half and prepare the roasted bell peppers and artichoke hearts by cutting them into bite-sized pieces if needed.
3. I take each bamboo skewer and thread on a combination of mozzarella, olive, salami, basil, roasted pepper, artichoke heart, and tortellini.
4. I repeat until all skewers are assembled.
5. I arrange them on a serving platter and keep them chilled until ready to serve.

Servings and Timing

This recipe makes about 24 skewers, serving 8–10 people as appetizers. It takes around 25 minutes to prepare, including cooking the tortellini.

Variations

If I want a vegetarian version, I leave out the meat and add more roasted vegetables. For extra flavor, I drizzle the skewers with balsamic glaze or sprinkle with Italian seasoning before serving.

Storage/Reheating

I store the skewers in an airtight container in the fridge for up to 2 days. I keep them covered so the basil stays fresh and assemble them as close to serving time as possible. Since they’re served cold, I don’t need to reheat them.

FAQs

Can I make these skewers the night before?

Yes, I often make them a day ahead and keep them covered in the fridge until serving.

What type of olives work best?

I like using a mix of green and black olives for variety, but any type works.

Can I use cheese other than mozzarella?

Yes, I can use provolone cubes or marinated feta for a different flavor.

How do I keep the basil fresh on the skewers?

I assemble the skewers close to serving time, or I lightly wrap them in damp paper towels before storing.

Do I need to marinate the mozzarella balls?

Not necessarily, but I sometimes marinate them in olive oil, garlic, and herbs for extra flavor.

Can I use jarred roasted peppers?

Yes, jarred roasted peppers work perfectly and save time.

What type of tortellini should I use?

I prefer cheese tortellini, but spinach or mushroom tortellini also taste great.

Can I grill the skewers?

These are meant to be served cold, but I sometimes grill the vegetables before assembling for a smoky flavor.

How do I serve them at a party?

I arrange them on a platter, sometimes drizzling with olive oil or balsamic glaze for presentation.

Are these skewers kid-friendly?

Yes, though I adjust by leaving out stronger ingredients like olives if kids don’t like them.

Conclusion

These antipasto skewers are one of my favorite appetizers to make because they’re simple, customizable, and full of Italian-inspired flavors. I love how they bring together the best parts of an antipasto platter in a portable, party-ready form. They always disappear quickly, making them a reliable choice for any gathering.

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