Mmmmmm Monday :: Antipasto Kabobs

20 Jun

This is an all-time favorite recipe of mine and I’ve had a few friends want the recipe so I decided to post it today! The recipe is from my Better Homes and Garden “Anyone Can Cook” Cookbook :) It’s on Amazon for like $3.00!!

Antipasto Kabobs


  • 16  Refrigerated cheese-filled tortellini (about 2 ounces)*
  • 6 ounces thinly sliced salami or other thinly sliced cooked meat (I love the real Italian Dry Salami)
  • 1 14-ounce can artichoke hearts, drained and halved or quartered
  • 16 large  pimiento-stuffed green olives
  • 16  pickled banana peppers or small pepperoncini salad peppers
  • 16  red or yellow cherry tomatoes
  • 1 recipe Herb-Balsamic Vinaigrette (See Below)


1. Cook pasta according to package directions; drain. Rinse with cold water; drain well. Fold salami slices in half; roll up. On sixteen 6-inch wooden skewers, thread salami rolls, tortellini, artichoke pieces, olives, peppers, and tomatoes. Place kabobs in a single layer in shallow plastic storage containers.
2. Drizzle Herb-Balsamic Vinaigrette or Italian dressing over kabobs. Cover and chill for at least 2 hours or up to 24 hours, turning kabobs occasionally. Drain kabobs to serve. Makes 16 kabobs.
3. *Note: If desired, substitute 1 cup cubed provolone cheese or mozzarella cheese (4 ounces) for the tortellini.
4. Herb-Balsamic Vinaigrette: (I bolded the ingredients I use.)
In a screw-top jar, combine 1/3 cup extra virgin olive oil or salad oil; 1/3 cup white balsamic, balsamic, or red wine vinegar; 1 tablespoon snipped fresh thyme, oregano, or basil or 1/2 teaspoon dried thyme, oregano, or basil, crushed; 1 teaspoon sugar; and 1 clove garlic, minced. Cover and shake well.

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