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Antipasto Kabobs Recipe
Antipasto Kabobs Recipe photo by Taste of Home

Antipasto Kabobs Recipe

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My husband and I met at a cooking class and have loved creating menus and entertaining ever since. These do-ahead appetizers are always a hit.—Denise Hazen, Cincinnati, Ohio
TOTAL TIME: Prep: 35 min. + marinating
MAKES:20 servings
TOTAL TIME: Prep: 35 min. + marinating
MAKES: 20 servings


  • 1 package (9 ounces) refrigerated cheese tortellini
  • 40 pimiento-stuffed olives
  • 40 large pitted ripe olives
  • 3/4 cup Italian salad dressing
  • 40 thin slices pepperoni
  • 20 thin slices hard salami, halved
  • Fresh parsley sprigs, optional


  1. Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
  2. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short skewer. Yield: 40 appetizers.
Originally published as Antipasto Kabobs in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p37

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Reviewed Oct. 24, 2015

"Very tasty. I love this recipe."

Reviewed Jul. 24, 2015

"These were a great hit and very tasty. Why would you add a piece of cheese when using cheese tortellini???"

Reviewed Feb. 14, 2015

"What a great idea to use the tortellini - I am making this for a Valentine's day party and I love that you can make it ahead of time - great idea"

Reviewed Dec. 7, 2014

"Very easy to make and using multi-color picks made a very nice presentation."

Reviewed Nov. 16, 2014

"These kabobs were good. Using the tortellini was a great idea! It was a little time consuming and slippery because of the oil, but I t went over well."

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