"Traditional tortellini salad becomes a finger food with these Tortellini Antipasto Kabobs. They are a fresh and flavorful, appetizer, perfect for everything from cocktail hours to pool parties!"
These Cold Tortellini Skewers add a little something extra special to any event you bring them to. They say that foods on a stick are just a bit tastier and who I am to disagree? Cold pasta salad gets an upgrade with these kabobs. Cheese tortellini combines with cheese, salami, olives and tomatoes. No forks needed!
Tortellini Antipasto Kabobs
Servings – 4 to 6
Prep Time – 10 Minutes
Cook Time – 15 Minutes
Ingredients:
1 6oz jar Castelvetrano olives, Mezzetta brand is best!
1 10oz jar of Italian Kalamata olives, pitted
1lb fresh mini mozzarella pearls, found in your local deli or supermarket
1lb fresh cherry or grape tomatoes, sliced in half the short length
1lb fresh Genoa salami
12 oz package tortellini pasta, filled with your choice of filling - I use Barilla cheese and spinach stuffed, they are my favorite!
1 4 oz package of fresh basil leaves
balsamic vinaigrette, for garnish drizzle
1 small jar of pesto sauce or my homemade pesto
8-10 wooden kabob skewers
Directions:
Boil a large pot of water over medium to high heat; adding the salt when it comes to a full rolling boil. Cook tortellini “al dente” according to package directions. Drain and rinse with cold water to stop the cooking process.
Place half of the cooked tortellini in a large bowl. Add half of the mini mozzarella pearls and gently toss with the pesto mixture to coat.
Fold each salami circle slice in fours. I promise they stay together once you thread them onto the skewers.
Thread the tortellini, tomatoes, olives (alternating between green and black), salami slices, fresh basil leaves and mozzarella pearls onto skewers. Alternate each item; two pieces of tortellini (one plain, and one pesto coated), two mozzarella pearls (one plain, and one pesto coated), two different colored olives, two tomato halves, and two salami slices (folded) with one basil leaf on each skewer.
Cover with plastic wrap and refrigerate until ready to serve.
Variations:
The possibilities are endless, so if you want to make these a bit more colorful, feel free to add other raw veggies. Make sure they are delicious and easy to eat raw and also thread well. These are my favorites:
Cucumber slices
Bell Pepper
Red Onion
Marinated Mushrooms
Marinated artichoke hearts
You can also add a different type of meat if you wish. But since these aren’t cooked (well, the pasta is…) I would suggest using thick or folded pepperoni slices. You can ribbon up some prosciutto or even use cooked chunks of pesto marinated grilled chicken or Italian sausage chunks.
Nutrition
Calories: 57| Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 149mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 215 IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1 mg
"This recipe is great for backyard BBQ's, baby showers, kids parties or even for an evening you don't feel like cooking!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.