Mini Antipasto Skewers

with Tortellini

Everything you love about classic antipasto salad but in an easy to eat skewer!

15 cheese tortellini 15 fresh mozzarella balls 1 cup extra-virgin olive oil 1/3 cup red wine vinegar 1 teaspoon granulated sugar 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon oregano 1 teaspoon dried basil ½ teaspoon kosher salt ½ teaspoon black pepper

MARINADE INGREDIENTS

15 cherry tomatoes 15 green olives 15 black olives 15 slices pepperoni 15 slices salami 15 fresh basil leaves 15 artichoke hearts

SKEWER INGREDIENTS

Prepare the cheese tortellini according to the package directions. Drain and rinse the cooked tortellini under cold water when done. Chill.

In a medium mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, and dried seasonings until combined. Set aside for later when you assemble the skewers.

Place the chilled tortellini from the fridge and mozzarella balls inside the marinade. Combine gently to coat the tortellini and mozzarella balls in the marinade.

Gather all your antipasto skewer ingredients and create an assembly line with everything.

Grab a skewer and layer in this order; cherry tomato, tortellini, basil leaf, salami, artichoke heart, green olive, fresh mozzarella ball, green olive, pepperoni, and end with a black olive.

Place the skewers onto a serving plate and enjoy!