Pasta Party: Antipasto Skewers

My family and I made 100 of these for a 50th anniversary party. It was a lot of fun. We just kept passing the skewer around the table; each person skewered their item and passed it on.
February/March 2010
http://www.motherearthliving.com/Cooking-Methods/make-homemade-pasta-antipasto-skewers.aspx



Photo by Howard Lee Puckett

Makes about 20 skewers (about $1.10 per serving)

My family and I made 100 of these for a 50th anniversary party. It was a lot of fun. We just kept passing the skewer around the table; each person skewered their item and passed it on.

• 9 ounces fresh tortellini  
• 2 pints cherry tomatoes, cut in half
• 1-ounce package pepperoni    
• 2 cans (14 ounces each) artichoke quarters, drained
• 6 ounces ripe olives, drained    
• 1 pound fresh mozzarella cheese, drained and cut into chunks
• Italian Dressing (recipe below)
    
1. Cook tortellini according to package instructions, then rinse in cold water and drain.

2. Arrange first 6 ingredients on skewers. Place in a shallow baking dish; drizzle with Italian Dressing. Cover and chill several hours or overnight.

Italian Dressing

• 1⁄4 cup red wine vinegar or basil-infused vinegar
• 1⁄3 cup olive oil
• 1 garlic clove, minced
• 1⁄2 teaspoon chopped fresh marjoram
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh oregano
• Salt and pepper too taste

1. Whisk together all ingredients. Let stand 30 minutes.


Donna Frawley, owner of Frawley’s Fine Herbary ( www.frawleysfineherbary.com ), has written two cookbooks: The Herbal Breads Cookbook (Frawley’s Fine Herbary, 1994) and The Edible Flowers Book (Frawley’s Fine Herbary, 2004).

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