Antipasto Skewers
Try this Antipasto Skewers recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 20
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains pasta
contains dairy
- 20 long wooden skewers
- (1) 9 ounce package cheese tortellini
- 1/2 cup zesty italian salad dressing
- 1/2 teaspoon tabasco sauce (optional but it adds a nice kick)
- 40 olives (i used kalamata but any kind you enjoy wil
- 40 grape tomatoes
- 40 thin slices genoa salami
- 20 baby mozzarella balls
- 40 pieces basil torn
- 20 pieces chopped artichoke hearts
- Carbohydrate 10.2559625 g
- Cholesterol 0 mg
- Fat 2.1587375 g
- Fiber 2.95200011730194 g
- Protein 2.187125 g
- Saturated Fat 0.3317275 g
- Serving Size 1 1 skewer (252g)
- Sodium 109.4725 mg
- Sugar 7.30396238269806 g
- Trans Fat 0.41528 g
- Calories 61 calories
Cook tortellini according to package directions; drain and quickly rinse in cold water. In a large resealable plastic bag, combine the tortellini with salad dressing and hot sauce, seal the bag, and turn it around a few times to coat; refrigerate for at least 15 minutes and up to 4 hours.When ready to assemble, drain and discard any remaining marinade.For each skewer, I threaded an olive, tomato, basil, tortellini, basil, folded salami slice, mozzarella ball, tortellini, basil, folded salami piece, artichoke heart, tomato, olive. You can switch up the arrangement if you like, but I find this order is visually appealing and delicious.
