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Embracing the springtime produce with these simple Antipasto Tortellini Skewers with Lemon Basil Vinaigrette. Fresh cheese tortellini and mozzarella, marinated in a quick lemon basil vinaigrette, then layered onto skewers with roasted peppers, olives, tomatoes, and assorted meats. Serve the skewers with toasted ciabatta bread on the side and additional vinaigrette. This is the simplest of appetizers, yet so amazingly GOOD. Great for upcoming Mother’s Day and all the summer gatherings soon to follow.

overhead photo of Antipasto Tortellini Skewers with Lemon Basil Vinaigrette

So excited to be starting the week off with this recipe, I told you guys it was coming!

With Mother’s Day this Sunday, and Memorial Day just a couple of weeks away, I’m definitely in appetizer entertaining mode. Even more so now as the weather begins to warm. People are slowly venturing out and getting back to “normal life” with small get-togethers.

I’ve been planning these for a couple of weeks now. I saved them for this week in hopes that you guys would make them for Mother’s Day. But I’m going to be honest, these are so fun and delicious that I’d even enjoy them for dinner. They’re a nice change-up from the usual!

overhead prep photo of Antipasto Tortellini Skewer ingredients

Here are the quick details

If you’re new to antipasto, it’s toasted bread cubes, olives, cherry tomatoes, artichokes, red peppers, prosciutto, fresh mozzarella, cubes of sharp provolone, and fresh basil. I added my favorite cheese tortellini, which I felt like fit perfectly! I recommend mixing and matching your skewers. A few with olives and a few without. Maybe some with tomatoes and then some with peppers. I just kind of played around with combos and had fun layering them up. Any way you layer them they will be delicious!

Since you know I love everything with a little drizzle, I made a lemon vinaigrette for serving along with the skewers. The pesto keeps the veggies and bread from drying out while adding some serious flavor.

prep photo of pesto tossed Tortellini and mozzarella

I love the idea of skewered appetizers. They’re hand-held and easy for people to grab and go, but yet also personal bites with no sharing required! Perfect for outdoor entertaining.

What’s even better about these skewers is that you can assemble them ahead of time, keep in them the fridge, and then simply pull them out before serving.

Just before serving, I like to drizzle a little of the vinaigrette over the skewers. Then I let them sit for a bit to marinate. I also serve up the toasted bread cubes on the side as a nice crunchy bite. They’re something extra to dip into the vinaigrette – delicious!

Antipasto Tortellini Skewers with Lemon Basil Vinaigrette

My final recommendation?

Try giving these a test run on Sunday for Mother’s Day. My hope is that you end up loving them so much that you recreate them all summer long.

Clearly, I am very excited for those warm summer days ahead over here!

PS. It is snowing!

Antipasto Tortellini Skewers with Lemon Basil Vinaigrette |

Looking for other antipasto recipes, try these:

Antipasto Pasta Salad with Herby Parmesan Vinaigrette

Greek Inspired Antipasto Platter

Antipasto Mozzarella Sandwich with Lemony Basil Pesto

Lastly, if you make this Antipasto Tortellini Skewers with Lemon Basil Vinaigrette be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Antipasto Tortellini Skewers with Lemon Basil Vinaigrette

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 20 skewers
Calories Per Serving: 260 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Lemon Basil Vinaigrette


  • 1. Preheat the oven to 375° F. On a baking sheet, toss the bread with olive oil. Bake 8-10 minutes or until lightly toasted and golden. Season with salt.
    2. Meanwhile, make the vinaigrette. Combine all ingredients in a blender or food processor. Season with salt and red pepper flakes.
    3. In a bowl, toss the tortellini and cheese together with a few tablespoons of the vinaigrette.
    4. To assemble, thread the tortellini, olives, tomatoes, artichokes, red peppers, prosciutto/salami, cheese, and basil onto skewers. You can mix and match your skewers or make them all the same. 
    5. Arrange on a serving plate and serve drizzled with the vinaigrette and toasted bread.
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Antipasto Tortellini Skewers with Lemon Basil Vinaigrette |

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  1. Making these for an eclipse watch party here in Texas. If I am using pre-made pesto what other ingredients from the vinaigrette list should I add?

    1. Hi Barbara,
      It’s not really a pesto that is part of the dressing, it’s just basil:) But I might just use the store bought pesto and add some lemon if that’s what you wanted to do. I hope this helps! xx

  2. 5 stars
    So fun, easy, and versatile! Love that this can be satisfy so many different people, pallets, and preferences. Will use again and again!

  3. Hi do you have a recommendation for subbing out pine nuts (no nuts at all)? Making this for a holiday party, my husband is allergic to nuts

    1. Hey Jenn,
      Sure, how about pumpkin seeds? Those would be great! Please let me know if you have any other questions! xx

  4. Hi, I want to try the recipe. I didn’t see where the recipe calls for the tortellini to be cooked. Do you recommend pre-cooking them prior to assembling?

    Thank you!

    1. Hi Priscilla,
      The recipe calls for cooked tortellini, so you are going to do that before even starting the recipe:) Let me know if you have any other questions!! xTieghan

  5. Could you make the dressing more than 12 hours in advance? I want to do these for a friends wedding as appetizers, but would need to prep a little in advance.

    1. Hey Ellen,
      Totally, just keep it in the fridge, it will be just fine:) Please let me know if you have any other questions! xx

    1. Hi Beth,
      I would say about no more than 12 hours in advance just for freshness:) I hope you love the recipe, please let me know if you give it a try! xTieghan

  6. 5 stars
    Vinaigrette makes this! I turned it into a salad because I didn’t have time to load the skewers…. 🙂 Very tasty!

    1. Hey Rebecca,
      Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT

  7. 5 stars
    Love this one! So easy, they look beautiful, and they’re customizable (my husband doesn’t like artichokes so I left them out). The vinaigrette is so good, I tossed all of the extras together into a sort-of “pasta salad” the next day for lunch. Assembled this two hours ahead of time and was able to pull out when needed, couldn’t be easier.

    1. Hi Blayre,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  8. “1 roasted red pepper, cut into bite-size pieces” .. is this from a jar?? or did you char/roast it yourself??

    1. Hey Maddy,
      Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan

    1. Hey Suzanne,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

  9. 5 stars
    Mmmm these are delicious, I especially love the vinaigrette which is full of flavour and incredible to eat.

    1. Hey there,
      Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan