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 something so satisfying about popping vibrant, flavorful bites right off a skewer, isn't there? This Italian Antipasto Skewers Recipe is exactly that kind of delicious, colorful snack—perfect for gatherings or a casual night in. The mix of salty olives, creamy mozzarella, and herbaceous basil makes every bite a little celebration of Italian flavors.

This image shows six skewers arranged horizontally on a long white plate. Each skewer has four layers going from bottom to top: a large green olive, a folded slice of salami wrapping a small white mozzarella ball, a fresh green spinach leaf, a bright red grape tomato, another folded slice of salami, a yellow stuffed pasta piece, and a dark purple olive on top. The ingredients have a shiny look from an oily dressing with specks of herbs and black pepper. In the background, there is a white marbled surface with a striped beige cloth scattered beneath the plate and some fresh green herbs. 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

I've always loved recipes that come together quickly but still impress everyone, and these Italian antipasto skewers do just that. They're a party favorite in my kitchen — easy to customize, easy to eat, and packed with layers of flavor that make you smile with each bite.

Bold, Balanced Flavors: The combination of savory salami, fresh herbs, and tangy vinaigrette delivers a playful yet balanced taste experience.
Simple to Assemble: No complicated prep or cooking skills needed—perfect for busy days or last-minute entertaining.
Make-Ahead Friendly: You can prep the skewers and drizzle the dressing ahead of time, so serving is a breeze.
Customizable Ingredients: Love a certain cheese or extra veggies? Easy to swap out and make it your own.

Ingredients & Why They Work

Each ingredient here plays a crucial part in bringing classic Italian antipasto vibes to life. When selecting your items, quality matters—grab fresh basil, good-quality olive oil, and flavorful salami, and you’ll notice the difference instantly.

Flat lay of fresh large green olives, large black olives, halved Genoa salami slices arranged neatly, mini mozzarella cheese balls, large basil leaves, plump red grape tomatoes, cooked and cooled cheese tortellini, small white bowls filled with golden extra-virgin olive oil, amber honey, pale champagne vinegar, smooth Dijon mustard, finely minced garlic, and finely chopped fresh chives, basil, and parsley, small white bowl with fresh ground black pepper, all ingredients arranged symmetrically on simple white ceramic dishes 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: Their briny punch balances the richness of cheese and meats.
Genoa salami slices: Thin, tender, and fatty in all the right ways; halving them helps with skewer assembly.
Mini Mozzarella cheese balls: Creamy and mild, these are a perfect soft counterpoint to the salty components.
Large basil leaves: Freshness and herbal brightness that really wakes up every bite.
Grape tomatoes: Juicy sweetness for a refreshing pop amid savory flavors.
Cheese tortellini (cooked and cooled): Adds a comforting, chewy texture that’s a lovely surprise on the skewer.
Black olives: Deeper, earthier notes that complement the green olives beautifully.
Vinegar (Champagne, sherry, or balsamic): Essential to the dressing, it cuts through richness and ties flavors together.
Salt: Enhances all the natural flavors, but don’t overdo it—some ingredients are already salty.
Dijon mustard: Brings a subtle tang and slight bite to the vinaigrette.
Minced garlic or shallots: Adds aromatic depth that lifts the whole dish.
Honey: Balances out acidity with delicate sweetness.
Extra-virgin olive oil: Rich, fruity, and smooth—this makes the dressing luxuriously silky.
Fresh ground pepper: A little heat to brighten the flavors.
Fresh chives, basil, parsley: These chopped herbs add bursts of green freshness and vibrant herbal notes.

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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

I love mixing things up depending on the occasion—sometimes swapping out the tortellini for marinated artichoke hearts or adding a touch of spicy salami for a little heat. Don’t be shy about personalizing these skewers; that’s half the fun!

Variation: One time, I added small roasted peppers and it completely elevated the flavor with lovely smoky sweetness—you might want to try that too!
Dietary swap: Feeling vegetarian? Skip the salami and toss on some roasted mushrooms or grilled zucchini slices for a lovely plant-based alternative.
Seasonal twist: In summer, I sometimes add fresh figs or peaches for a juicy sweet burst that pairs beautifully with the savory bites.

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

A close-up image shows a white bowl filled with pale yellow tortellini pasta, each piece folded into small ring shapes with smooth, soft textures. The pasta is lightly speckled with black pepper scattered on top. At the top left corner, a woman's hand holds a dark pepper grinder, sprinkling fresh black pepper onto the tortellini. The background is a white marbled surface with warm lighting that highlights the shiny and tender pasta in the bowl photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Dressing

This dressing is the magic glue that pulls everything together. Whisk together your vinegar, salt, Dijon mustard, minced garlic or shallots, honey, olive oil, and freshly ground pepper until smooth. I usually let it sit for 10 minutes so the flavors mingle—it’s worth the wait!

Step 2: Cook and Cool Your Tortellini

While your tortellini cooks according to package instructions, get the rest prepped. Once cooked, drain and rinse with cool water to stop cooking, then set aside. It's important not to let them get mushy—cool and firm is the goal.

Step 3: Assemble Your Skewers

Grab your skewers and thread on one green olive, half a slice of Genoa salami folded over, a mozzarella ball, a large basil leaf folded if needed, one grape tomato, one cheese tortellini, and finally, a black olive. The order helps balance colors and flavors in each bite.

Step 4: Drizzle and Sprinkle Fresh Herbs

Lay your skewers on a platter and spoon the dressing over them generously. Sprinkle chopped fresh chives, basil, and parsley on top for that final pop of freshness and color.

Top Tip

After making these a few times, I realized the dressing is the real star that elevates simple ingredients into something memorable. Don’t rush it—take time mixing and resting your vinaigrette, and always taste to adjust seasoning as needed.

Balanced Vinegar: I prefer Champagne vinegar for its lightness, but sometimes switch to sherry for a richer twist.
Ingredient Prep: Folding the salami slices halves makes them easier to stack neatly without overpowering the skewer.
Herb Freshness: Adding fresh herbs right before serving keeps those vibrant green notes alive and the dish visually stunning.
Avoiding Soggy Skewers: Don’t dress the skewers too early; dress them shortly before serving to keep everything fresh and firm.

How to Serve Italian Antipasto Skewers Recipe

Italian Antipasto Skewers - Serving Suggestion

Garnishes

I like to finish these skewers with a light drizzle of aged balsamic glaze and an extra sprinkle of chopped fresh basil leaves. It adds a glossy shine and aromatic lift that always brings compliments!

Side Dishes

These skewers pair wonderfully with crusty Italian bread, a simple mixed greens salad with lemon vinaigrette, or even alongside a bowl of hearty minestrone soup for a casual dinner.

Creative Ways to Present

For parties, I like arranging these skewers standing upright inserted into a wedge of provolone cheese or an artichoke heart centerpiece. It makes for a charming display that guests can easily grab from.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover skewers in an airtight container in the fridge. For best taste and texture, dress them only just before serving again, as the moisture can make the ingredients soggy over time.

Freezing

Freezing isn’t ideal for these skewers because fresh herbs and mozzarella don’t thaw well—they lose their texture and crispness. I recommend enjoying them fresh or refrigerated instead.

Reheating

Since these skewers are served cold or at room temperature, reheating isn’t necessary. Just bring them out of the fridge 15 minutes before serving to mellow the chill and let the flavors shine.

Frequently Asked Questions:

Can I make the Italian Antipasto Skewers Recipe vegan?

Absolutely! Skip the salami and mozzarella, and try marinated tofu cubes or grilled veggies instead. You could also include favorite vegan cheeses to keep it tasty and satisfying.

How long can I keep these skewers refrigerated?

I recommend eating them within 1-2 days for the freshest flavor and texture, especially because tomatoes and basil can start to wilt if stored too long.

Can I prepare these skewers without the tortellini?

Definitely! The tortellini adds great texture but you can easily leave it out or replace it with other Italian antipasto staples like artichoke hearts or marinated mushrooms.

What kind of skewers should I use?

I prefer wooden or bamboo skewers about 6 inches long, which are sturdy but not too large—making the skewers easy to hold and eat as finger food. Remember to soak wooden skewers in water briefly to prevent burning if you plan to grill.

Final Thoughts

Making these Italian Antipasto Skewers Recipe always reminds me of why simple ingredients treated with care can shine so brightly. Whether you're sharing with friends or savoring solo, it’s a joyful, no-fuss way to enjoy Italian flavors. Give it a try—you might find yourself reaching for skewers long after the party’s over!