these skewers are the perfect appetizer to pass around at a dinner party/get together or just a fun new way to serve your salad dish. they are packed full of marinated cheese, veggies, tortellini and other fun ingredients you might find on a charcuterie board or in your antipasto salad! or you can change up the ingredients based on your [or your guest's] preferences. get creative with your ideas and have fun assembling them!
I've included the directions on how to marinate all of the ingredients yourself. it's really easy! it is just preferable to allow the ingredients to marinate in the fridge for at least 4 hours or even overnight. but if you forget to marinate beforehand and don't have that kind of time, you can purchase a lot of the ingredients pre-marinated. I will either go to a grocery store's olive bar or Trader Joe's. you can find pre-marinated ciliegine mozzarella, artichoke hearts, olives & roasted red peppers at TJs. [I love that place!]
Prep Time: 20 minutes + 4 hours or overnight for marinating
½ cup olive oil
3-4 Tbsp. Italian seasoning
cheese-filled tortellini, cooked
jarred artichoke hearts
roasted red peppers
yellow bell pepper, 1-inch pieces
salami slices, folded into quarters
fresh basil leaves, folded in half
freshly ground black pepper
balsamic vinegar or balsamic glaze, for drizzling
Cook the tortellini according to its package. Drain and let cool.
In a large bowl, whisk together the olive oil and Italian seasoning.
Toss the tortellini, artichokes, red peppers, yellow pepper, olives and mozzarella in the marinade until everything is full coated.
Cover the bowl with plastic wrap and let marinate in the fridge for at least 4 hours or overnight.
Assemble the skewers in any order that you prefer – I mixed up the order on every one and use 1 of each ingredient.
*putting the bigger items, like the mozzarella or yellow bell pepper, on the ends helps prevent the items from falling off.
Place the skewers on a big serving platter, season with salt and pepper and drizzle with balsamic vinegar or balsamic glaze.
*you can use any type of olives – black, green or Kalamata. I prefer the Castelvetrano because not only are they my favorite, but they are a little milder in taste, which is good for the individuals who don’t like olives [like all of the picky eaters in my family]