Antipasto kabobs are an irresistible twist on the classic Italian appetizer, bursting with the vibrant flavors of the Mediterranean.
– 1 package (9 oz) cheese tortellini – 40 pimiento-stuffed olives – 40 large pitted ripe olives – 3/4 cup Italian salad dressing – 40 thin slices pepperoni – 20 thin slices hard salami, halved – Water (for the tortellini) – Salt (optional)
Make Italian salad dressing (make ahead): On the cutting board, finely chop the fresh parsley and the garlic. In a small bowl, whisk together the olive oil, vinegar, lemon juice, fresh parsley, honey, oregano, garlic, mustard, thyme, salt, and pepper. If desired, you can stir in the parmesan. Reserve ¾ cup of the dressing and refrigerate the rest of the dressing for another use.
Cook the tortellini: In a large pot, bring water to a boil, you can add some salt in the water if desired. Add the tortellini in the water and stir a few times to prevent sticking together. Cook according to package directions. Drain and rinse in cold water. In a large bowl add the tortellini, the two types of olives and pour the Italian salad dressing over it. Mix well to combine. Refrigerate for at least 4 hours or overnight.
Discard the marinade from the mixture. Assembling the Antipasto Kabobs: Take a skewer and add a stuffed olive, a cheese tortellini, a folded pepperoni piece, a ripe olive and a folded salami piece. You can layer your kabob any way you wish, placing more of your favorites on the skewer. Repeat layers as desired.
Antipasto kabobs not only look sophisticated, but they are also incredibly easy to make and customize for your picnic spread.