Tortelloni Antipasti Skewers

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“Consider getting the tortelloni, a larger tortellini, in green spinach pasta. They look great and are a wonderful appetizer”

Ingredients Nutrition

  • 9 ounces fresh tortellini
  • 1 large red bell pepper
  • 13 cup bottled Italian salad dressing or 13 cup Italian vinaigrette dressing
  • salt and pepper
  • 24 slices salami (Genoa if possible)
  • 24 whole pitted ripe olives


  1. Cook the tortelloni in a large pot of boiling salted water until tender but still firm, 7-8 minutes.
  2. Drain Meanwhile, cut the red pepper in half lengthwise and discard the stem and seeds.
  3. Cut into 24 squares, 1 1/2" to 2" ea.
  4. In a medium bowl, toss the red peppers with the dressing.
  5. Season with salt and pepper to taste Add the cooked tortelloni to the bowl and toss well to coat with dressing.
  6. Assemble skewers starting with a tortelloni, then a slice of salami folded into quarters, a piece of red pepper, and finally, an olive.
  7. Push all ingredients close together and down toward the pointed end, so the olive hides the skewer tip.

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