Antipasto Skewers

Contrary to what you might think, I have not thrown myself off of the weight watchers wagon.  

Oh no.  I'm actually still counting points.  It's just that spring time = party time and these jewels are just to good to not share with ya'll!

Liiiiiiike antipasto skewers.  Yum.  

Italian meats and cheeses all threaded up on a cute little skewer. When it starts out with these ingredients, how could it not be awesome?  And thanks again, Mary Neff, for always letting me rob your herb garden.  You can come cut some zinnias from my yard when they bloom.   

The first step was marinating the mozzarella.  Now, not making the mozzarella but marinating it.  There was some confusion on that. I have not turned into a cheese maker.  At least not yet.   

This was pretty easy!  Take 16 oz of fresh mozzarella pearls, 1/2 cup of olive oil, 1/2 cup of fresh chopped herbs, salt and pepper, and 1/2 tsp (or to taste) of red pepper flakes.  Combine it all in a large zip lock back and let it marinate for a while.  

I'm sure if you live in a city, you can just buy your own marinated mozzarella.  But now you know how to make it, so lets move on.  Move on to making these little pretties....

Antipasto Skewers
adapted from Hungry Housewife

9 oz three cheese tortellini, cooked according to package directions
1/2 cup of balsamic vinaigrette
black olives (whole)
marinated mozzarella

Place the tortellini in a ziplock with the balsamic and allow to marinate for about an hour.  Once it's done, drain and discard the excess dressing.  

Take your skewer and thread in the following order:


Refrigerate until ready to serve.   

**We made these the night before the sip and see for sweet friend Swayze.  It helped to refrigerate them overnight, I feel like it soaked up some of the excess liquid. But as always, you do whatever you want!

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