Name: Antipasto Skewers
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 1/2 c. extra-virgin olive oil, plus 1 tablespoon, divided -; 9 oz. fresh cheese tortellini -; Kosher salt -; Freshly ground black pepper -; 2 tbsp. balsamic vinegar -; 8 oz. mozzarella balls (such as Ciliegine) -; 1/2 tsp. Italian seasoning -; 1/4 tsp. red pepper flakes -; 4 oz. sliced salami -; 1/4 lb. roasted red peppers, chopped into bite-sized pieces -; 1 bunch fresh basil -; 14 oz. artichoke hearts, drained and chopped into bite-sized pieces -; 1/4 lb. green olives -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Antipasto Skewers

1. 1/2 c. extra-virgin olive oil, plus 1 tablespoon, divided -

2. 9 oz. fresh cheese tortellini -

3. Kosher salt -

4. Freshly ground black pepper -

5. 2 tbsp. balsamic vinegar -

6. 8 oz. mozzarella balls (such as Ciliegine) -

7. 1/2 tsp. Italian seasoning -

8. 1/4 tsp. red pepper flakes -

9. 4 oz. sliced salami -

10. 1/4 lb. roasted red peppers, chopped into bite-sized pieces -

11. 1 bunch fresh basil -

12. 14 oz. artichoke hearts, drained and chopped into bite-sized pieces -

13. 1/4 lb. green olives -

How to cook deliciously - Antipasto Skewers

1. Stage

In a large pot of boiling water, add 1 tablespoon oil. Cook tortellini according to package directions until al dente. Drain and transfer to large bowl.

2. Stage

Season cooked tortellini with salt and pepper. Add balsamic vinegar and 1/4 cup olive oil and mix to combine. Set aside.

3. Stage

Marinate mozzarella: In a small bowl, add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup olive oil. Mix to combine and set aside.

4. Stage

Assemble skewers by layering one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olives.