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Antipasto Kabobs Recipe
Antipasto Kabobs Recipe photo by Taste of Home

Antipasto Kabobs Recipe

Read Reviews (30)
4.88 30
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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

Reviews for Antipasto Kabobs(30)

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Reviewed Feb. 4, 2014

Pretty good. I made these for the Super Bowl and everyone liked them. I didn't think they were very flavorful, but everyone else seemed to enjoy them.

Reviewed Feb. 3, 2014

Easy to make and a huge hit at our Super Bowl party. Thinking of adding fresh marinated mozzarella.

Reviewed Jan. 27, 2014

I substituted Italian Dressing for Kraft's Zesty Italian Dressing. I also tried marinating them with Catalina Dressing and those were enjoyed as well.

Reviewed Dec. 30, 2013

Delicious! Easy to prepare. I include a marinated mozzarella ball to each skewer. Cheese is always a compliment to salami.

Reviewed Dec. 16, 2013

These were easy and delicious and fantastic to take to a holiday party. I substituted some fresh mozzarella for the black olives and everyone loved them.

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