Simple Mini Tortellini Kabobs are a great antipasto appetizer when you’re just snacking at home with the family or having friends over. They are a guaranteed crowd pleaser at your next get together – everyone loves them!
Or go big with an entire Antipasto Charcuterie Board!
An Easy Antipasto Appetizer
Little antipasto skewers are always a big hit. They’re easy to make and even easier to eat! Ha. We love their versatility, too, using your favorite Italian deli meats and cheeses. These particular ones are made with salami and provolone. My family goes sort of bonkers every time I make them.
Whip them up a few hours before you need them, so the pasta can marinate and absorb all that awesome flavor from the dressing.
Tortellini Kabobs Ingredients
You’ll need just 4 ingredients plus everything for the homemade Italian dressing.
(Scroll below to the printable recipe card for details and measurements.)
For the Dressing
- Olive oil
- Red wine vinegar
- Honey
- Lemon juice
- Parmesan cheese
- Seasonings: garlic powder, dried Italian seasoning, cracked red pepper flakes, and black pepper
For the Kabobs
- Refrigerated cheese tortellini
- Provolone cheese slices
- Salami slices
- Pimiento-stuffed green olives
Recipe Variations
- Hate olives? Use a cherry tomato instead.
- Try a different cheese. Instead of Provolone, try Swiss or Mozzarella.
- Use another cured meat. Swap out some of the salami for pepperoni.
How to Make Mini Tortellini Kabobs
These antipasto skewers are so easy to make. You just want to give yourself several hours so the pasta can marinate. Then it’s just a matter of assembly.
(Scroll below to the printable recipe card for complete details and don’t miss the video below.)
- Make the dressing. Start by making the Italian Dressing and set it aside.
- Prepare the pasta. Cook the cheese tortellini according to package direction; drain and rinse under cold water. In a plastic ziploc bag, combine the tortellini and salad dressing; seal bag and refrigerate for 3 hours (or overnight.) Then drain tortellini and discard the marinade.
- Assemble. On a toothpick, thread pasta, salami (folded in half, and then in half again), and 1-2 slices of cheese, followed by an olive. Serve and enjoy!
Make Ahead and Storage
- Make Ahead: You actually want to make these at least a few hours before you serve them (ideally overnight), so everything can marinate. The dressing can be made ahead of time; store in a sealed container in the refrigerator; bring to room temperature and shake well before using.
- Storing leftovers: Any extras should be stored in an airtight container in the refrigerator and eaten within 3 days.
More Italian Appetizers and Snacks:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Mini Tortellini Kabobs
Ingredients
Italian Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 3 teaspoons honey
- 2 teaspoons lemon juice
- 2 tablespoons grated Parmesan cheese
- 3/4 teaspoon garlic powder
- 1 1/2 teaspoons dried Italian seasoning
- pinch of cracked red pepper flakes
- pinch of black pepper
For the Kabobs
- 8 ounce package refrigerated cheese tortellini
- 4 ounces provolone cheese (6 thin slices), cut into small squares
- 50 thin slices salami
- 50 pimiento-stuffed green olives
- toothpicks
Instructions
- To make the dressing, put all of the ingredients into a jar with a tight-fitting lid; shake vigorously until well blended and emulsified. Taste and adjust seasonings, if necessary.
- Cook tortellini according to package directions; drain and rinse in cold water. In a plastic ziploc bag, combine the tortellini and salad dressing; seal bag and refrigerate for 3 hours (or overnight.)
- Drain tortellini and discard the marinade.
- On each toothpick, thread pasta, salami (folded in half, and then in half again), and 1-2 slices of cheese, followed by an olive.
- Serve and enjoy!
Video
Notes
Nutrition
Other Notes
Great recipe and yummy! I will definitely use it again.
Wonderful appetizer!
Great! My family loved it.
I lacked some of the ingredients on hand so I used a bottle of kens zesty italian dressing to marinate the tortelli overnight. I used grape cherry tomato, tortelli, salami or pepperoni, fresh mozzarella and quartered cucumber on a long toothpick. Everyone loved it.
Could this be made as a pasta salad instead of kabobs?
Of course! I often serve it that way.
This is an awesome appetizer, it is different and tasty. I made it with both green olives and then with black olives in case some one didn’t like a particulate olive. I also put the olive at the end of the pick in case they didn’t like olives at all. I folded the lunch meat into a fan. Looking forward to trying the variations suggested. I substituted salami for turkey or ham for people who didn’t like salami, there were not any left! Making again today for a party tomorrow, and will try using cheese cubes, as slices of cheese tend to break apart. I rarely rate recipes but this one I feel is a winner. Thank you for posting.
Delish. Made for husband and I as appetizer and enjoyed. will make again.
Can you use marinated Mozilla balls instead of provolone cheese
Sure!
I understand homemade is best but can you use a bottled dressing like Italian or Greek vinaigrette
Sure!
Looks great, could you substitute a black olive for some for those who don’t like green olives?
Sure! And for those who don’t like any kind of olive, you could sub in a cherry tomato.
I added 1 additional thing to this appetizer. I put grape tomatoes in the marinade bag along with the tortellini overnight. I then added them to the toothpick. My guests thought they were wonderful and they make such a pretty presentation.
Thank you for the suggestion, as I just started making these, and are a big hit with our Euchre Club.
My family doesn’t like olives so I used grape tomatoes. These were a huge hit – the homemade dressing is amazing!
I made these for a Thanksgiving appetizer and they were an absolute hit. I would make these again and again.
Can you use dried/frozen cheese tortellini or only fresh?
I would stick with fresh.
This is bigger than a toothpick, right ?
Can you make these the night before?
Absolutely!
I’ve made these a couple of times now and they are always a HIT. Not everyone likes green olives, but with that at the top, picky eaters can eat the rest and not touch the olive. But for me, the combination of all the flavors is absolutely perfect!
I made half with green olives and half black olives. We loved them.
Stumbled across this. Nice! Fun little finger food for parties, etc.
These are SO fun, and good for so many types of events/occasions! They would be a perfect snack for a BBQ, too. The weather is getting warmer here, and so I’m all for snacks and lighter foods these days! Perfect!
What a fun way to enjoy Tortellini!
What a great appetizer, those look fantastic :)
Dude. This looks awesome. What a great idea! I don’t even like olives and you’re making me want to eat it.
This is kind of like how when I made tortellini or ravioli, I could happily just stand over the pot, eating them one by one off a toothpick. Except you think I’m going to share. HA.
How is food on a stick so much more fun!?
what a super delicious appetizer, love everything about it!
This is so easy but I love how tasty it is and all the one bite goodness!
I have not made these Yet. But as soon as I have my Neighbor Hood Party in November They will be on my Kitchen Island for sure. And I will let you know how it went. Thank You for Sharing. Happy Holidays Everyone.
I have this thing about pimiento-stuffed green olives, cheese and salami ~ I literally have them at least twice a month. I never thought to add the cheese tortellini, but I think you’ve just increased my addiction! {smile}