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 just something irresistible about the combination of fresh, salty, and tangy flavors all packed onto a single skewer. This Italian Antipasto Skewers Recipe is one of my go-to appetizers because it brings a little taste of Italy right to your fingertips—perfect for any occasion where finger food shines.

The image shows a row of six skewers lined up on a white rectangular plate resting on a white marbled surface with a beige striped cloth underneath. Each skewer has five layers from bottom to top: a large green olive with a shiny, slightly oily texture, a small ball of white mozzarella cheese, a folded slice of reddish-brown salami with white specks, fresh dark green spinach leaves, a bright red grape tomato, another folded slice of salami, a yellow tortellini pasta with herbs and oil glistening on it, and finally a dark purple olive on top. There are small green herbs sprinkled on some layers, adding freshness and color contrast. The overall look is colorful with layers of textures from smooth olives and cheese, to soft pasta and leafy greens, all neatly stacked on thin wooden skewers. 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 made this Italian Antipasto Skewers Recipe countless times for gatherings and weeknight snacks, and it never fails to impress. It’s easy, colorful, and just bursting with flavor, making it a winner for both your guests and your kitchen sanity.

Quick to assemble: You can whip up these skewers in about 15 minutes, which means more time enjoying and less time fussing.
Perfect for make-ahead: Prep them in advance and keep them chilled until party time—stress-free entertaining, right?
Flavor-packed bites: Every skewer has a balance of salty olives, creamy mozzarella, fresh basil, and a tangy vinaigrette that keeps your taste buds engaged.
Highly customizable: Toss in your favorite Italian meats or veggies to make it uniquely yours.

Ingredients & Why They Work

The beauty of this Italian Antipasto Skewers Recipe lies in the harmony between simple, quality ingredients. Each component adds a layer of flavor and texture, so choosing the freshest you can find makes a big difference.

Flat lay of large green olives, large black olives, halved Genoa salami slices, mini mozzarella cheese balls, large fresh basil leaves, ripe grape tomatoes, cooked and cooled cheese tortellini, small white bowls with golden extra-virgin olive oil, light honey, pale Champagne vinegar, smooth Dijon mustard, finely minced garlic, chopped fresh chives, chopped fresh basil, chopped fresh parsley, sprinkle of fresh ground black pepper and coarse sea salt crystals, all arranged symmetrically in simple white ceramic bowls and plates, 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: Bring that briny punch that wakes up the palate.
Genoa salami: Adds a savory, slightly spicy richness that’s classic Italian fare.
Mini mozzarella balls: Creamy and mild, they balance the saltiness of the olives and meat.
Basil leaves: Fresh, aromatic, and a must for authentic Italian flavor.
Grape tomatoes: Provide juiciness and a sweet pop to each bite.
Cheese tortellini: Adds a soft, pillowy texture and hearty dimension.
Black olives: Deeper, slightly sweet olive flavor to complement the green ones.
Vinegar (Champagne, sherry, or balsamic): Gives tang and brightness to the dressing.
Salt & pepper: Essential seasoning to enhance all the flavors.
Dijon mustard: Adds a subtle kick and helps emulsify the dressing.
Garlic or minced shallots: Bring a savory depth without overpowering.
Honey: Balances the acidity with a touch of sweetness.
Extra-virgin olive oil: The binding agent and a foundation of that classic Mediterranean richness.
Fresh herbs (chives, basil, parsley): Layer on fresh, herbal notes and vibrant color.

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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

This recipe is wonderfully flexible, and I love showing friends how easy it is to mix things up to suit their tastes or what’s on hand. Go ahead—make it your own!

Variation: Once, for a crowd with different dietary needs, I swapped Genoa salami for marinated artichoke hearts and roasted red peppers for a vegetarian twist. It was just as delicious and colorful!
Seasonal tweaks: In summer, I add fresh figs or peaches for a sweet contrast that pairs beautifully with the tangy dressing.
Spice it up: Add a few slices of pepperoncini or a sprinkle of red pepper flakes to those who like a little heat.

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

A white bowl filled with many cooked tortellini pasta pieces is shown, each pasta piece light beige and folded in small ring shapes with smooth, slightly shiny surfaces. The tortellini is sprinkled with small black pepper flakes unevenly over the top layer. A woman's hand is holding a black pepper grinder above the bowl, actively adding pepper, with the focus more on the pasta and the grinder, while the woman's hand is slightly blurred. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Tortellini and Dressing

I start by cooking the cheese tortellini according to the package instructions, then cooling them completely so they don’t get mushy on the skewers. While they cool, I whisk together the vinaigrette—combining vinegar, Dijon mustard, honey, minced garlic or shallots, salt, pepper, and slowly drizzling in the olive oil until the dressing is smooth and slightly thickened. This dressing is the secret weapon for tying all those ingredients together with a delicious zing.

Step 2: Assemble Your Skewers with Love

Grab some toothpicks or small skewers and start threading one piece of each ingredient in a pattern: green olive, half a slice of Genoa salami (folded), mozzarella ball, basil leaf, grape tomato, tortellini, and finishing with a black olive. This order makes for a beautiful presentation and a great balance of flavors in every bite. Be gentle with the basil so it stays fresh and vibrant.

Step 3: Dress and Chill Before Serving

Once all skewers are assembled, drizzle them with your homemade dressing or toss them gently in a bowl with the dressing to coat. I usually pop them in the fridge for at least 30 minutes to let flavors meld without wilting the basil. This little wait time makes a huge difference—trust me!

Top Tip

I’ve learned from trial and error that quick assembly and keeping the basil leaves fresh are the keys to perfect antipasto skewers. These tips will save you time and keep your skewers looking and tasting amazing.

Fresh Basil Handling: Add basil leaves last to avoid bruising and keep them fresh—remove from the fridge just before serving if possible.
Skewer Balance: Arrange ingredients so each bite hits a little bit of everything—you want a flavor party on every skewer.
Dressing Emulsion: Whisk the dressing well and add olive oil slowly to prevent it from separating, ensuring every skewer is evenly coated.
Storage Tip: Store skewers in a single layer on a plate covered with plastic wrap to keep them from getting soggy or smooshed.

How to Serve Italian Antipasto Skewers Recipe

Italian antipasto skewers - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh parsley and a light drizzle of extra virgin olive oil over the skewers just before serving for a fresh visual pop and enhanced flavor. A few cracked black peppercorns on top never hurt either. Sometimes, I even add a small pinch of chili flakes for those who crave a little heat.

Side Dishes

Pair these skewers with crusty Italian bread and a simple green salad for a light meal or alongside a bowl of minestrone soup or grilled sausages to make it more substantial. They’re also fantastic alongside a charcuterie platter to really round out the Italian theme.

Creative Ways to Present

For a party, I love arranging these skewers on a wooden board nestled among fresh herbs and lemon wedges. Another favorite is threading skewers onto a vertical stand for a dramatic “skewer bouquet” that's both practical and stunning. It certainly sparks conversation!

Make Ahead and Storage

Storing Leftovers

Leftover skewers can be stored in an airtight container in the refrigerator for up to 2 days. I recommend keeping them covered with plastic wrap or a lid and placing a paper towel underneath to absorb any excess moisture so they don’t get soggy.

Freezing

Because of the fresh herbs and soft cheese, I don't recommend freezing this recipe. Freezing can compromise texture and flavor, especially for the tortellini and mozzarella.

Reheating

This antipasto is best served cold or at room temperature. If you want to warm leftovers, remove the cheese and basil before gently warming the tortellini and salami in a pan. Then reassemble and add fresh basil and cheese last to keep them fresh.

Frequently Asked Questions:

Can I prepare Italian Antipasto Skewers Recipe ahead of time?

Absolutely! You can assemble the skewers and refrigerate them up to a day before serving. Just add fresh basil and drizzle the dressing shortly before you serve to keep everything fresh.

Can I substitute the cheese tortellini with a gluten-free option?

Yes, many stores carry gluten-free tortellini or ravioli which would work well. Just cook and cool them before assembling the skewers as usual.

What kind of vinegar works best for the dressing?

I prefer Champagne vinegar for its light acidity, but sherry or balsamic vinegars are great alternatives depending on your taste preference—each adds a slightly different flavor profile.

How long do leftovers last in the fridge?

Stored in an airtight container, these skewers will stay fresh for up to 2 days. Beyond that, the basil and cheese might start to lose quality.

Final Thoughts

Honestly, this Italian Antipasto Skewers Recipe has become one of those staples in my kitchen for bringing people together around good food. It’s lively, quick, and looks amazing on the table—plus it’s endlessly adaptable. I hope you enjoy making it as much as I do and find it’s the perfect appetizer or snack that always gets everyone asking for more.