Antipasto Skewers
These skewers are like mini charcuterie boards on sticks. They’re worthy of their own platter or served as part of a charcuterie board. Perfect for parties, picnics and game day.
Serves
20
Prep time 15 minutes
Cook time 15 minutes
Ingredients
1 pkg. (9 oz.) refrigerated cheese tortellini
1 jar (12 oz.) Del Monte® Quartered Marinated Artichoke Hearts
2 Tbsp. red wine vinegar
1 Tbsp. finely chopped fresh flat leaf parsley, optional
1/4 tsp. dried oregano
20 to 22 cherry tomatoes
1 block (8 oz.) Sargento® Sharp Cheddar Cheese, cut into 21 cubes (about 3/4-inch each)
1 jar (9 oz.) Del Monte® Pimiento Stuffed Olives, drained
20 to 22 whole pepperoncini from a 16 oz. jar
1 pkg. (4 oz.) dry salami slices, folded
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Directions
Cook tortellini according to package directions. While pasta cooks, drain artichokes reserving 1/4 cup marinade in a large bowl and discarding the rest. Whisk in vinegar, parsley and oregano. Drain pasta and do not rinse; add to bowl with marinade, tossing occasionally to coat with dressing. Set aside to cool until warm.
Cut artichoke quarters in half crosswise. When pasta is no longer hot, add tomatoes and cheese cubes to bowl; toss to coat lightly with dressing.
On each 6-inch skewer, thread 1 olive, 1 cheese cube, 1 tomato, 1 pepperoncini, 2 tortellini and 2 salami slices, alternating colors and textures as desired.