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 incredibly satisfying about the way fresh, vibrant ingredients come together in this Italian Antipasto Skewers Recipe. I always find that the colors and flavors make for a crowd-pleasing appetizer or a light, delicious snack that feels festive and effortless at the same time.

The image shows several skewers arranged side by side on a black rectangular plate over a white marbled textured surface covered partly with a striped beige cloth. Each skewer has five layers: at the bottom, there is a large green olive with herbs on top, followed by a folded piece of red salami. Above the salami, there is a small white mozzarella ball, then a fresh spinach leaf, topped by a bright red grape tomato, another folded piece of salami, a yellow tortellini with herbs, and finally a dark purple Kalamata olive at the top, all pierced by a wooden skewer. The colors are vivid and fresh, with clear details of herbs and seasoning on each ingredient. The 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 honestly can’t get enough of these Italian Antipasto Skewers because they’re the perfect combo of ease, elegance, and that classic Mediterranean flair. Every bite is a burst of savory, tangy, and fresh that keeps me coming back for more.

Easy to Assemble: Nobody has time for complicated appetizers, and these skewers come together in just minutes, making them ideal for last-minute gatherings.
Make-Ahead Friendly: You can prep these in advance, so when guests arrive, you’re ready to mingle instead of tied to the kitchen.
Bold Flavors: The combination of olives, salami, fresh basil, and the honey-Dijon dressing elevates each skewer into something really special.
Customizable: Whether you want to add different cheeses, swap out the salami, or adjust the dressing to your taste, this recipe is super flexible.

The image shows a close-up of a skewer held by a woman's hand, arranged with seven layers. At the bottom is a green olive with herbs, followed by a folded piece of reddish salami, then a ball of white cheese coated in herbs. Above that is a dark green spinach leaf, a bright red cherry tomato, another square of salami, a yellow cheese ball with herbs, and at the top, a dark purple olive, all threaded onto a wooden skewer. The background shows more skewers out of focus on a white marbled surface, with a soft light emphasizing the fresh, colorful ingredients. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Italian Antipasto Skewers Recipe plays a role in creating a great balance of textures and flavors—bright, tangy, salty, and fresh all at once. Here are some thoughts on why these ingredients are a winning combo and a few tips for picking the best quality:

Flat lay of fresh large green olives, fresh large black olives, halved thin slices of Genoa salami, small smooth mini mozzarella cheese balls, whole large bright basil leaves, ripe red grape tomatoes, cooked and cooled cheese tortellini, a small white bowl of golden extra-virgin olive oil, a small white bowl of amber honey, a small white bowl of clear Champagne vinegar, a small white bowl containing pale Dijon mustard, a small white bowl with finely minced garlic, a small white bowl with finely chopped fresh chives, a small white bowl with finely chopped fresh basil, a small white bowl with finely chopped fresh parsley, a small white bowl of coarse salt, a small white bowl of fresh ground black pepper, all ingredients arranged in perfect symmetry on a simple white ceramic plates and bowls 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, slightly tangy flavor contrasts beautifully with the mild mozzarella.
Genoa salami: Adding savory, peppery notes and a little rich fatty texture—try to find thinly sliced, quality deli cuts.
Mini mozzarella balls: Soft and creamy, these bring a cool, milky touch to the skewer.
Basil leaves: Fresh basil is essential—its fragrant kick wakes up the palate and ties the flavors together.
Grape tomatoes: Sweet and juicy, they add a nice pop of color and freshness.
Cheese tortellini: Cook these ahead and cool thoroughly; they add unexpected heartiness without overpowering the skewer.
Black olives: Their deeper, earthy flavor balances the brightness from the green olives and tomatoes.
Good vinegar: I love Champagne vinegar here, but sherry or balsamic work wonderfully to add acidity and complexity.
Dijon mustard: Adds subtle heat and emulsifies the dressing beautifully.
Garlic or minced shallots: A little sharpness injects more depth into the vinaigrette.
Honey: Just enough sweetness to round things out and soften tart vinegar.
Extra-virgin olive oil: Use a flavorful, fruity oil—it's key to carrying all the flavors.
Fresh herbs (chives, basil, parsley): These herbs brighten the dressing and add a hint of garden freshness.

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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 and what I have on hand. You can easily personalize your Italian Antipasto Skewers Recipe to suit your taste or dietary needs. Make it yours—there’s no wrong way to enjoy these!

Variation: Once, I replaced the Genoa salami with prosciutto for a silkier texture and found it just as delicious—try different cured meats to find your favorite.
Vegetarian swap: Omit the meat and double up on the cheeses and veggies for a meat-free version everyone loved.
Seasonal tweaks: In summer, I like adding grilled zucchini or roasted red peppers for extra color and flavor.

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

Step 1: Cook and Cool the Cheese Tortellini

Begin by cooking the cheese tortellini according to package directions. Once cooked, rinse them under cold water to stop the cooking process and drain really well. You want them cool and dry so they don’t make the skewers soggy. I usually prepare these first so they have time to chill while I pre-assemble the other ingredients.

Step 2: Prepare the Italian Vinaigrette

In a bowl, whisk together the vinegar, Dijon mustard, finely minced garlic (or shallots), honey, salt, and pepper. Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing. Stir in the chopped fresh herbs last—they add freshness and color that you can smell when you take a breath near the bowl.

Step 3: Thread the Skewers

Using wooden or metal skewers, layer your ingredients in a colorful, alternating pattern: start with a green olive, folded Genoa salami slice, mini mozzarella ball, basil leaf, grape tomato, one cooked tortellini, and finish with a black olive. This arrangement offers a nice balance of textures and flavors with each bite. Don’t overcrowd your skewers—keeping a bit of space helps the dressing coat everything evenly later.

Step 4: Drizzle and Chill

Place your skewers on a serving platter and generously drizzle them with the prepared vinaigrette. I like to let them marinate in the fridge for at least 30 minutes to let all those flavors meld together. When ready to serve, you can add an extra drizzle of olive oil or fresh herbs to brighten things up.

Top Tip

From my experience making these skewers countless times, a few tricks make all the difference between just good and absolutely unforgettable.

Pick Quality Ingredients: Because this recipe is simple, each item shines—invest in good olives, fresh mozzarella, and authentic salami for the best results.
Don’t Overcrowd Skewers: Leaving a bit of space between ingredients allows the dressing to coat everything perfectly and prevents the skewer from falling apart.
Let Them Marinate: Even 30 minutes in the fridge lets the flavors deepen and mingle—just don’t wait too long, or the fresh basil might wilt.
Use Fresh Herbs in the Dressing: This elevates the vinaigrette from ordinary to extraordinary with very little effort.

How to Serve Italian Antipasto Skewers Recipe

Italian Antipasto Skewers - Serving Suggestion

Garnishes

I like sprinkling a bit of freshly cracked black pepper and a few extra torn basil leaves just before serving to enhance the aroma. Sometimes a light drizzle of good-quality balsamic glaze adds a gorgeous glossy finish and a slight sweetness that pairs perfectly with the savory elements.

Side Dishes

These skewers go beautifully alongside a crusty artisan bread or focaccia, and a simple green salad with lemon vinaigrette balances the richness. If you're planning a heartier meal, pairing them with grilled chicken or a light pasta fits just right.

Creative Ways to Present

For parties, I love arranging the skewers on a long wooden board garnished with additional fresh herbs and edible flowers for a stunning centerpiece. You can also place them standing upright in a decorative glass or jar lined with rosemary sprigs—adds a rustic yet elegant touch that guests always comment on.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Antipasto Skewers store best in an airtight container in the fridge. I usually separate the skewers from the dressing and toss them with the vinaigrette just before serving again. This keeps the basil and cheese fresh and avoids sogginess.

Freezing

I don’t recommend freezing these skewers because the fresh ingredients and dressed tortellini don’t hold up well. The texture of the cheese and basil will suffer once thawed, so it’s best to enjoy fresh or refrigerate for a day or two.

Reheating

Since this is a cold appetizer, reheating isn’t necessary. If you do want warmed tortellini, you can heat them separately before assembling the skewers, but I find the cool mix more refreshing and authentic to the antipasto style.

Frequently Asked Questions:

Can I make Italian Antipasto Skewers ahead of time?

Absolutely! You can assemble the skewers a few hours before serving and keep them covered in the fridge. Just wait to add the dressing until right before serving to keep everything fresh.

What’s the best cheese to use for these skewers?

Mini mozzarella balls are classic and work perfectly for this recipe, but you can also try bocconcini or small cubes of provolone or asiago for a different flavor profile.

Can I use other meats instead of Genoa salami?

Definitely! Prosciutto, capicola, or even thin slices of soppressata or pepperoni work wonderfully. Just pick a cured meat you love to keep the Italian vibe going.

Is it OK to use dried herbs if I don’t have fresh?

Fresh herbs really make a difference for this recipe, but if you only have dried, use them sparingly in the dressing and add a pinch of dried basil, parsley, and chives to enhance flavor.

Final Thoughts

Making Italian Antipasto Skewers feels like sharing a little piece of Italy’s simple pleasures with friends and family. It’s an appetizer that’s tasty and inviting, yet surprisingly easy to throw together. Honestly, once you try this recipe, I have a feeling it’ll become your go-to for gatherings or anytime you want a fresh, fun bite. Give it a shot—you won’t regret it!