Tailgate Recipe: Antipasto Kebabs

Antipasto Kebab


Last week, I talked about my theory on dressing for tailgating and football games (cute & comfy is the way to go). But you can’t talk about tailgating without talking about the food. People really go all out when they are tailgating – grilling, breakfast for early games, catered. You name it, you can find it. There is a fine art to the perfect tailgating recipe. It needs to be easy to make and easy to transport. It also needs to be a grab and go type food, preferably that doesn’t even require silverware. It also doesn’t hurt if it is something a little substantial so it sticks with you.


And I have the perfect tailgating food! My mom has been making these antipast kebabs for years, and they are a favorite around our house. I think this is adapted from a really old Southern Living recipe. They are really easy, don’t take much time, and the fact that they are on a skewer makes them the perfect pick up and go food, no utensils required! Plus they are really filling for those long game days. And the only cooking that is required is the cooking of the tortellini. It also is a great appetizer for any party or get together.


Antipasto Kebab


I like using the white and green tortellini, so you have more of a color variety on your skewer. The brand I use is Buitoni, and I use the cheese tortellini. For the artichokes, get the quartered artichoke hearts (or you can quarter them yourself) but not the ones that are marinated.I used cube mozzarella, but provolone would be really good too!  You can use your favorite Italian dressing, but I prefer to use the Olive Garden Italian dressing. Of course, if you want to make this vegetarian, just leave off the salami (although that is this Italian girl’s favorite part!). You can add other ingredients as well – get creative! If you don’t want to make them on skewers, you can always make it as a regular pasta salad.


And here is a PDF if you want to download and print the recipe.




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