Antipasto skewers

INGREDIENTS

1/2 c. extra-virgin olive oil, plus 1 tablespoon, divided

9 oz. fresh cheese tortellini

Kosher salt

Freshly ground black pepper

2 Tbsp. balsamic vinegar

8 oz. mozzarella balls (such as Ciliegine)

1/2 tsp. Italian seasoning

1/4 tsp. red pepper flakes

4 oz. sliced salami

1/4 lb. roasted red peppers, chopped into bite-sized pieces

1 bunch fresh basil

14 oz. artichoke hearts, drained and chopped into bite-sized pieces

1/4 lb. green olives

METHOD

In a large pot of boiling water, add 1 tablespoon oil. Cook tortellini according to package directions until al dente. Drain and transfer to large bowl.

Season cooked tortellini with salt and pepper. Add balsamic vinegar and 1/4 cup olive oil and mix to combine. Set aside.

Marinate mozzarella: In a small bowl, add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup olive oil. Mix to combine and set aside.

Assemble skewers by layering one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olives.

Recipe credit: Delish

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