Marinated Antipasto Skewers with Bowtie Pasta
These marinated antipasto skewers are easy to make, tangy, savory, and party-ready — perfect for easy appetizers and party finger-foods.
Equipment
- 16 4-6 inch appetizer skewers
Ingredients
- 16 bowtie pasta
- 1 teaspoon olive oil
- ½ teaspoon Italian seasoning
- salt to taste
- 8 oz white cheddar cheese
- 16 garlic-stuffed olives
- 16 salami slices
Instructions
- 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.