How To Make Greek Antipasto Skewers
You won’t be needing any pasta mains with these Greek antipasto skewers made of cheese tortellini, briny olives, roasted bell peppers, and feta.
- 24cheese tortellini
- 2tspolive oil
- 24kalamata olives,pitted
- 4ozblock of feta cheese,cut into 24 cubes
- 8stuffed grape leaves,cut into thirds
- 2red bell peppers,roasted
Cook the tortellini one minute shy of the package instructions
Drain water completely (leave the tortellini in) and let pot heat on high to dry out.
Add the olive oil to the hot pan and add the garlic.
Toss for 15 seconds until you can smell the garlic and oil.
Remove from pan and let cool.
Cut the roasted bell pepper into 24 strips.
Add the pieces to a skewer in alternating patterns.
Serve at room temperature, garnish bowl with lemon wedges if desired.
- Calories: 69.71kcal
- Fat: 2.86g
- Saturated Fat: 1.35g
- Monounsaturated Fat: 1.06g
- Polyunsaturated Fat: 0.18g
- Carbohydrates: 8.26g
- Fiber: 0.71g
- Sugar: 0.82g
- Protein: 2.89g
- Cholesterol: 10.51mg
- Sodium: 128.26mg
- Calcium: 53.46mg
- Potassium: 40.68mg
- Iron: 0.43mg
- Vitamin A: 41.58µg
- Vitamin C: 12.84mg
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