These antipasto kabobs (antipasto skewers) are full of your favorite flavors, making them a delicious and beautiful appetizer recipe that will “wow” your guests.
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:
- Bacon-Wrapped, Cream Cheese Stuff Jalapeños
- Really Good Macaroni Salad
- Out-of-this-World Corn Dip
- Blue Cheese Stuffed Buffalo Meatballs
- Really Good Jalapeño Dip
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.
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.
Ingredients:
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
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.
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.
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.
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:
Antipasto Kabobs (Antipasto Skewers)
Ingredients
- cherry tomatoes
- tortellini - cooked and cooled
- olives - kalamata and green
- salami - cubed
- prosciutto - sliced
- sharp cheddar cheese - cubed
- basil leaves
- basil pesto
- wood skewers
Instructions
- Skewer the above ingredients onto wood skewers.
- Drizzle with basil pesto and serve.
Video
In the picture there is clearly artichoke and mozzarella.
Just wondering why those aren’t included in the recipe?
If you read the blog post I mentioned “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.”
There isn’t an exact recipe to follow here. Use whatever you’d like.
xo Michael
Would using metal skewers affect the taste or would those be OK to use?
Metal skewers wold work great and not affect the taste.
xo Michael
These were easy and delicious and looked beautiful on a white serving platter. I marinated the cooked, cooled tortellini in Italian dressing overnight to add flavor, and sprinkled the kabobs with dried basil before I drizzled with the pesto. Next time I’m going to try adding a drizzle of balsamic glaze in addition to the pesto.
Sounds delicious! Great ideas!
xo Michael
These antipasto kabobs look so delicious and yummy. I just love this. thanks for sharing this article.
These anti-pasta scewers were a hit at an engagement party! I put them on a bed of leafy green lettuce and they were beautiful and delicious and great to serve during covid. No dipping needed. I added marinated artichoke hearts because it looked like you added them in the picture. Thank you very much. I’ll be bringing them to my nephew’s baby shower.
Keep going the good work..
Really nice post..
Looks like you may left out an ingredient from the recipe list, The picture has artichokes on the kabob??
We made these as part of an appetizer table for our Mom’s 80th birthday surprise party (last night). They had the elevated look we were going for, they tasted delicious and everyone loved them. Thank you for another great recipe.
Very cute ideas AND so simple! Thanks for sharing such an amazing post!
I love your blog!! You have such great recipes – I use them a lot at my home. My Every family member likes your recipe so much. Thanks so much for the inspiration!!