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Tortellini Antipasto Skewers

Serving Size: 8


1 Package of Celentano or Italian Village Cheese Tortellini

1 cup Cherry Tomatoes

1 cup Fresh Mozzarella Balls

1 can Medium Black Olives

¼ pound Salami, thinly sliced

¼ cup Fresh Basil Leaves

Balsamic Glaze, for drizzling

8 Wood Skewers

Cooking Instructions:

1.       Bring a large pot of water to a boil; cook your tortellini according to the package cooking instructions. Pour it into a strainer that you have placed in your sink. Pour cold water all over the pasta until it comes to room temperature. Set aside.

2.       Line up all your ingredients in an assembly line. Pierce each ingredient onto the skewer and slide down towards the bottom of the skewer.

3.       Think about what order you want the ingredients in so that the colors and shapes complement each other. For the Salami it is best to fold it in half, then in half again so it makes a triangle shape.  Since our skewers were long we put two of each ingredient per skewer.

4.       Stack Antipasto Skewers onto a platter and drizzle with the Balsamic Glaze just before serving.