These Antipasto Skewers are like having charcuterie on a stick. A fun, easy Italian appetizer that’s perfect for parties or tailgating.

Antipasto skewers with tortellini, veggies, meat and cheese on a white platter.

A delicious, colorful, mini appetizer that requires no cooking? Yes please! These antipasto skewers are so easy to make and even more fun to eat. Made with tortellini, salami, cheese, olives, artichokes and tomatoes in a delicious, homemade italian vinaigrette, it’s like an antipasto pasta salad on a stick. Perfectly portable for picnics, tailgates, cocktail parties and more.

The recipe and blog post for Antipasto Skewers was made in partnership with California Ripe Olives! I love olives and my opinions are genuine. I deeply appreciate your continued support!

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The Simple Joy of California Ripe Olives
Ingredients and Substitutions
How to Make Antipasto Skewers
Serving and Storing Suggestions
More Recipes Made with California Grown Goods
Easy Antipasto Skewers

The Simple Joy of California Ripe Olives

Any chance to incorporate California Ripe Olives into a dish, I’m going to go for it! If you’re an olive enthusiast like me, you have to check out my Olive Cheddar Jalapeño Poppers, this Cold Asparagus and Olive Salad and my Roasted Red Pepper, Tomato and Olive Soup!

Olives bring such great flavor and texture to so many things. I love them so much, I always have a few extra on hand when I’m making this recipe because I can’t stop popping olives in my mouth the whole time.

Ingredients and Substitutions

Recipe ingredients in small dishes on a wood table.

This recipe is super flexible and you can use whatever kind of Italian meats, cheese and veggies you like.

California Ripe Olives - canned black and green olives. I like to use both, but you can use one or the other if you prefer.
Cheese Tortellini - I love using tortellini to bulk it up a little bit. Want to keep it gluten free? Skip the pasta!
Meat - I like to use thinly sliced Genoa salami. You can also use prosciutto, soppressata, or whatever you have on hand.
Cheese - Fresh bocconcini mozzarella is my favorite. Cubes of provolone will also work. If you want to keep it dairy free, leave the cheese out and add extra veggies or meat.
Veggies - Fresh cherry tomatoes, roasted red peppers and artichoke hearts make this appetizer so colorful.
Homemade Italian Vinaigrette - My quick and easy Italian vinaigrette made with fresh herbs, California olive oil and vinegar is the perfect accompaniment for these skewers.

How to Make Antipasto Skewers

Italian herb vinaigrette blended in a the bowl of a food processor.

Step 1: Make the dressing. Add fresh basil, parsley, vinegar, olive oil, salt, pepper, garlic and roughly chopped shallot to a food processor and blend until smooth.

Mozzarella balls and cooked tortellini marinating in the herb dressing.

Step 2: Marinate. Add a few tablespoons of the dressing to the mozzarella balls and cooked tortellini, cover and refrigerate for up to two hours.

Hands threading ingredients onto wooden skewers.

Step 3: Thread skewers. Start with tortellini then a black olive, artichoke, tomato, red pepper, a green olive, salami and end with another tortellini.

Antipasto skewers drizzled with herb dressing on a white platter.

Step 4: Serve. Add to a serving platter and drizzle with more vinaigrette.

Serving and Storing Suggestions

These appetizers can be made ahead of time and refrigerated up to overnight. Arrange them on a platter, cover tightly with plastic wrap and drizzle with vinaigrette just before serving.
Leftovers will keep 1-2 days in the refrigerator. Usually, I’ll just slide everything off of the skewer into a bowl, add some greens and voila, you have an awesome salad for lunch!