Boil 16 bowtie pasta according to the package directions.
While the pasta is cooking, cut 8 oz of white cheddar cheese into 16 bite-sized cubes.
Once the bowtie pasta has cooked, drain, rinse, and add to a small mixing bowl along with 1 teaspoon olive oil, ½ teaspoon Italian seasoning, and salt to taste. Mix well and chill for at least 20 minutes.
Once chilled, assemble the skewers using 4–6 inch appetizer skewers or sturdy toothpicks. Spear one bowtie pasta through the center, coming down from the top vertically. Add one garlic-stuffed olive (you’ll need 16 total).
Fold one piece of salami in half, then in half again, forming a triangle with a rounded bottom. Skewer the salami triangle through the center, with the curved side facing forward.
Finally, add one cube of cheese to the bottom of the skewer to act as the base.
Repeat until all ingredients are used. You should have 16 skewers.
Serve immediately, or cover and chill for up to 24 hours before serving.
