Fresh and light and fun, these antipasto skewers deliver all of your favorite Italian antipasto ingredients all in one bite. The tortellini are rich and cheesy, the salami adds meaty taste, the peppers bring smokiness and basil finishes with freshness. These antipasto skewers would make for an easy party appetizer, since they can be served cold or at room temperature.

Source:, October 2019


Recipe Summary

40 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Cook bell pepper over a gas flame on stovetop over medium heat, turning with tongs occasionally, until blackened all over, 10 to 12 minutes. Let stand at room temperature until cool enough to handle, about 10 minutes. Peel charred skin off of bell pepper; discard skin and seeds. Coarsely chop bell pepper into 24 (1-inch) pieces.

  • While bell pepper cools, prepare tortellini according to package directions, omitting salt. Drain.

  • Stir together oil, vinegar and chopped rosemary in a large bowl; reserve 1 tablespoon rosemary mixture in a small bowl. Add tortellini to remaining rosemary mixture in large bowl; toss to coat.

  • Thread 1 olive, 1 tortellini, 1 basil leaf, 1 bell pepper piece and 1 salami piece onto each of 24 (6-inch) skewers. Arrange skewers on a serving platter; drizzle evenly with reserved 1 tablespoon rosemary mixture, and garnish with rosemary sprigs. Serve immediately.

Nutrition Facts

2 skewers
96 calories; protein 3g; carbohydrates 6g; dietary fiber 1g; sugars 1g; fat 7g; saturated fat 2g; niacin equivalents 0.5mg; vitamin b6 0.1mg; sodium 205mg; calories from fat 63kcal.