Description

These Irresistible Mini Antipasto Skewers are a vibrant and flavorful appetizer perfect for effortless snacking. Combining al dente tortellini, creamy ciliegine mozzarella, juicy cherry tomatoes, mild Castelvetrano olives, and tangy cornichons, all dressed in a zesty pesto and white balsamic vinaigrette, these skewers offer a delightful burst of Mediterranean-inspired flavors in every bite. Garnished with fresh rosemary, they bring a beautiful aroma and elegant touch to any gathering.

Ingredients

Scale

Main Ingredients

9 oz Tortellini
1 cup Ciliegine mozzarella
1 cup Cherry tomatoes
1 cup Castelvetrano olives
1/2 cup Cornichons

Dressing and Garnish

1/4 cup Pesto
2 tbsp White balsamic vinegar
2 tbsp Olive oil
1 sprig Rosemary

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Instructions

Cook Tortellini: Bring a pot of water to a boil and cook the tortellini for 1 minute less than the package instructions to keep them al dente. Drain and let them cool to avoid overcooking.
Prepare Tortellini Dressing: Gently toss the cooled tortellini with olive oil, pesto, and white balsamic vinegar to infuse them with vibrant, savory flavors and a glossy finish.
Coat Mozzarella: In a separate bowl, mix the ciliegine mozzarella with some pesto and white balsamic vinegar until evenly coated, adding an herbaceous touch to the creamy cheese.
Assemble Skewers: Thread the tortellini, cherry tomatoes, pesto-coated ciliegine mozzarella, Castelvetrano olives, and cornichons alternately onto mini skewers to create a colorful and appetizing presentation.
Garnish: Finish each skewer by placing a sprig of fresh rosemary on top, which adds aromatic fragrance and visual appeal.
Optional Finish: Just before serving, drizzle extra pesto over the skewers for an enhanced flavor punch.

Notes

Cook tortellini al dente to ensure they retain a pleasant chewy texture.
Using fresh pesto, whether homemade or store-bought, elevates the flavor dramatically.
The rosemary sprig can be omitted if you prefer less herbal aroma.
These skewers are perfect for parties and can be made a few hours ahead and refrigerated.
Feel free to substitute Castelvetrano olives with Kalamata olives for a different flavor profile.