These antipasto kabobs (antipasto skewers) are full of your favorite flavors, making them a delicious and beautiful appetizer recipe that will “wow” your guests.

Antipasto Kabobs pinterest image

I’ve been wanting to make antipasto kabobs for the longest time. I’m talking years. Yesterday when I was at the grocery store trying to come up with an idea for today’s post, I decided that even though I didn’t have anyone to serve them to, I was finally going to make these fun antipasto skewers.

And I’m glad I did. These will now be a go-to party food for me. They are simple to make and absolutely delicious!

Want more appetizer recipes? Check these out:

plate of Antipasto Kabobs (Antipasto Skewers)

Frequently Asked Questions about Antipasto Kabobs

Before we get to the kabobs recipe, here are some questions people often ask about it. If you don’t see your question in this list, please leave it in the comments.

What does antipasto mean?

Now, before everyone gets too excited, there is pasta on my kabobs. In case you didn’t know (I wasn’t aware of this until I googled it yesterday.), antipasto actually means “before the meal,” not anti-pasta. Ha! (Please tell me I’m not the only one who thought that.)

So, pasta in your antipasto is perfectly okay.

Can antipasto be made ahead of time?

Yes, almost any kind of antipasto dish can be made ahead of time, including these kabobs. If you are going to make them ahead of time, I suggest keeping the sauce in a separate container. The kabobs will last longer if you store them without any sauce on top.

Are kabobs an appetizer?

Yes, these antipasto kabobs are an appetizer. Remember, antipasto literally means “before the meal,” so this combination of light pasta with a few different types of meat is supposed to be served before the main meal. However, you can eat them for your lunch because they have all the ingredients of a light lunch.

Is antipasto Greek or Italian?

The word antipasto is Italian. But you can make all sorts of different antipasto skewers with influences from other countries. I used Italian spices and ingredients, so my antipasto skewers are Italian.

Antipasto Kabobs (Antipasto Skewers) ingredients on a plate

The Best Antipasto Kabobs

As you might have guessed, while these look fancy, they are ridiculously easy to put together. It takes a little time to skewer all of your foods, but other than that, it’s a breeze. Plus, the only thing you have to cook is the pasta – and that’s as simple as boiling water.

cured meats and cheese on a cutting board


I used a variety of traditional antipasto items. However, feel free to use what you like or have on hand. The options are really endless here. With garden produce so plentiful right now, this is a great way to use up some of your fresh veggies.

  • Tortellini – Use any kind of pasta that is filled with meat or cheese and is easy to add to your bamboo skewer.
  • Tomatoes – A small tomato (like cherry or grape) will be easier to add to the skewers.
  • Olives – These are optional, but they add a tanginess to the savory kabobs.
  • Meats – I used both salami and prosciutto. Feel free to add pepperoni or even some sweet bologna to the skewers.
  • Cheese – Cut your favorite flavor of cheese into the thick blocks so they will be easier to use.
  • Basil – Use both fresh basil leaves and some basil pesto.

How to Make Antipasto Skewers

drizzling basil pesto of skewered meat, veggies, cheese and pasta

It is really as simple as pre-cooking the pasta and then adding everything to the bamboo skewers.

To add a little more flavor to these antipasto kabobs, I finished them off with a drizzle of store-bought basil pesto. Again, use what you want here. Just some olive oil and balsamic would be nice, or an Italian dressing. You can even try a Greek-inspired antipasto kabob and use Greek dressing.

antipasto skewers on a white platter

Let me tell you, these are not only delicious, but they are super fun. If you serve these at a party, your guests will absolutely love them. I will give you the recipe below with the ingredients I used but feel free to get creative and make them your own.

close up of antipasto kabobs

And I must say, while it took me years to make these bad boys, I hope you won’t wait that long. I’m sure you will enjoy them as much as I did.

How to Store Antipasto Kabobs

The best way to store leftover antipasto kabobs is to deconstruct them and keep the ingredients inside individual containers. Then, when you are ready to enjoy them again, place them back on the skewers.

This will help the ingredients last longer. They will stay fresh in the refrigerator for up to three days.

rows of skewered meat and veggies

That’s a wrap on antipasto kabobs!

I promise these Antipasto Kabobs will be a hit at your next party! Who wouldn’t love these Antipasto Skewers?

Give them a try, and let me know what you think!

Antipasto Skewers Recipe:

Course: Appetizer, Snack
Cuisine: American, Italian
Prep Time 20 mins
These Antipasto Kabobs (Antipasto Skewers) are full of your favorites making them a delicious and beautiful appetizer recipe that will “wow” your guests!


  • cherry tomatoes
  • tortellini - cooked and cooled
  • olives - kalamata and green
  • salami - cubed
  • prosciutto - sliced
  • sharp cheddar cheese - cubed
  • basil leaves
  • basil pesto
  • wood skewers


  • Skewer the above ingredients onto wood skewers. 
  • Drizzle with basil pesto and serve.

Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!
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  • sheetal at

    I also inspired by your charm .

  • Sarah Miller at

    These are one of my favorite appetizers to serve. Thanks for sharing this delicious and creative idea!

  • sandi gladstone at

    They look delicious. Can’t wait to make them. Have made a smaller version with tortellini, tomato, salami and mozzarella ball for super bowl appetiser.

  • Vicky at

    I haven’t made these for years, but I always put roasted red peppers on mine too. They are fun and look great on a platter for serving.

    • Michael Wurm, Jr. at

      Yum! Love the idea of roasted red peppers!

      xo Michael

    • Adelle at

      I’ll add these to my next appetizers. Great suggestion.

  • Glo at

    Love your antipasto Kabobs

  • Lisa at

    Are those artichoke hearts in the photo? I don’t see them listed in the ingredients….I suppose you could use anything you want in these. Can’t wait to make them!!

  • Shar at

    These look wonderful! I’m having trouble trying to print the recipe; the
    print button doesn’t seem to work for me. Thanks!

  • Carrie at

    That looks delicious! I get more great ideas for party foods from your site than anywhere else. I think I might try these at our next game night. Thanks for the idea!

  • Kris at

    YUM!!! Definitely going to try these! Thanks, Michael!

  • Lisa at

    This recipe is awesome!!! I do have to say though that I read your blog from my iphone and the new scotchbrite ad is making it impossible to view. 🙁

  • heidi at

    I actually thought there was not any pasta in an antipasto salad! I thought that was why it was called that! Learn something new every day!
    They look fabulous! Glad you made and enjoyed them!

  • Faith at

    Wow you did such a great job!! They are so beautiful and look so yummy! I can’t wait to make some of my own!

  • Lance Bertram at

    May I say, they look great!
    I’ve made antipasto kabobs many a time, (14 years of catering) always well received.
    I found a little trick to make it so much easier to put the tortellini on without breaking.
    Simply put the skewer through the already made hole in the tortellini instead of trying to push it through the cheese filled middle, which causes about every other one to break. 🙂
    They assemble much more quickly and no broken/wasted pasta.

    As always, enjoy seeing your posts and great ideas.

    • Adelle at

      Excellent suggestion about where to put the toothpick in the tortellini. I was going to ask what’s the typical filling used…thanks for your professional way.

  • Elle at

    I bet these taste as good as they look! Thanks for the inspiration.

  • Cay at

    I love your blog!! You have such great recipes – I use them a lot. Thanks so much for the inspiration!!

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