Antipasto Kabobs
These antipasto skewers are super easy to make ahead of time for your next party. The Italian possibilities are endless - you can changeup the ingredients. Add some artichoke hearts, green olives, cherry tomatoes, cheddar cheese cubes, or plain mozzarella balls. These antipasto skewers are always a hit.
Servings 40 Kababs
Equipment
- 40 (4-inch) wooden skewers or 30 12-inch wooden skewers
Ingredients
- 2 9 ounces packages refrigerated cheese tortellini or spinach and cheese tortellini, cooked and cooled
- 40 pimiento-stuffed queen-size green olives
- 40 large whole pitted Kalamata olives
- 3/4 cup Kraft Zesty Italian salad dressing
- 1 Tablespoon crushed red pepper added to salad dressing
- 40 marinated mozzarella cheese balls
- 40 whole grape tomatoes optional
- 80 spinach leaves - can substitute fresh basil leaves both are optional
- 40 thin slices pepperoni
- 20 thin slices hard salami halve (or 1-pound cut into ¼-inch cubes)
Instructions
- Cook tortellini according to package directions; drain and rinse in cold water. In a small bowl, combine Italian Salad Dressing and crushed red pepper. Note: If I can find it, I like to use Kraft Zesty Italian Salad Dressing.
- Skewer green olives, mozzarella cheese, black olives, salami, tortellini, tomato, spinach and folded pepperoni slices, as desired.
- Carefully place prepared skewers in a large heavy-duty resealable plastic bag. Place bag in a 13x9-inch pan.
- Pour marinade over skewers, turn to coat.
- Seal bag, and chill for 4 hours or overnight, turning occasionally.
- Remove skewers from marinade, discarding marinade, and serve.
