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Easy Antipasto Kabobs Recipe

Easy Antipasto Kabobs Recipe

“This is one elegant, easy recipe people really seem to like at every party. I found a marinade recipe that wasn’t so heavy on olive oil and modified it to my taste. The kabobs are a snap to assemble. You don’t even need to turn on the oven.” —Kendra Doss, Kansas City, Missouri
TOTAL TIME: Prep: 30 min. + marinating YIELD:12 servings


  • 1 cup refrigerated cheese tortellini
  • 1/2 cup balsamic vinegar
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup minced fresh basil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • 1/4 teaspoon pepper
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
  • 1 large green pepper, cut into 1-inch pieces
  • 1 cup grape tomatoes
  • 1 cup pitted ripe olives
  • 1/4 pound thinly sliced deli ham, cut into 1-inch strips
  • 12 wooden skewers (6 inches)


  • 1. Cook tortellini according to package directions.
  • 2. Meanwhile, in a large resealable plastic bag, combine the vinegar, cheese, basil, mustard, oil, honey and pepper. Add the artichokes, green pepper, tomatoes, olives and ham. Drain and rinse tortellini in cold water; add to bag. Seal bag and turn to coat. Refrigerate for 4 hours or overnight.
  • 3. Drain and discard marinade. For each kabob, thread tortellini, artichokes, green pepper, tomatoes, olives and folded ham onto a skewer. Yield: 12 kabobs.

Nutritional Facts

1 kabob equals 90 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 356 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.