Food + Drink Small Bites

Antipasto Kabobs

I know we just finished up a holiday weekend that was probably filled with backyard barbeques and poolside fun, but I know there should be more on the horizon as the summer continues along.

antipasto kabobs

When it comes to party food, I always like to present items that are easy to handle and easy to eat. Simple ingredients are also a plus. And food on a stick is just plain fun, am I right?

antipasto kabobs

That’s why I am loving these antipasto kabobs I whipped up recently. They’re sure to please a crowd, are a cinch to skewer, and the flavors are usually a crowd favorite. You can always adjust the ingredients in quantity (or eliminate/add if desired); the kabobs I created were “short” – loading them up with two times the ingredients would be perfectly fine as well!

Do you ever make food on a stick? What’s your favorite dish to skewer?

antipasto kabobs

Antipasto Kabobs

***makes about 30 kabobs***


Bamboo kabob skewers

1 (6 oz) jar marinated artichoke hearts

60 slices pepperoni (I used turkey pepperoni)

3 cups frozen cheese tortellini (approx)

30 slices hard salami

30 whole black olives (pitted)

Italian salad dressing


1. Prepare cheese tortellini according to package instructions, cooking to al dente. Drain and set aside to cool.

2. Pierce and layer ingredients on to kabob – 1 marinated artichoke, 2 pepperoni, 2 tortellini, 1 slice of salami (folded in quarters), and one black olive. Repeat until all ingredients are used.

3. Place kabobs in a deep dish/container. Drizzle with Italian dressing (cover each kabob lightly), and refrigerate for at least 1 hour to allow the flavors to absorb. Serve cold – enjoy!


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