📝 About This Recipe
These vibrant, kid-friendly skewers transform the classic Italian antipasto platter into a playful, handheld feast that celebrates the colors of the garden. By layering creamy mozzarella, savory turkey pepperoni, and a bounty of crisp vegetables, we've created a balanced snack that is as fun to assemble as it is to eat. Perfectly portioned for little hands, these 'wands' are a fantastic way to introduce diverse textures and Mediterranean flavors in a healthy, veggie-forward format.
🥗 Ingredients
The Skewer Base
- 12 ounces Cheese Tortellini (fresh or frozen, cooked al dente and cooled)
- 8 ounces Fresh Mozzarella Pearls (drained well)
- 24 slices Turkey Pepperoni (thinly sliced for easy folding)
The Garden Veggies
- 1 pint Cherry Tomatoes (multi-colored for visual appeal)
- 1 large English Cucumber (sliced into 1/2-inch thick half-moons)
- 2 medium Bell Peppers (one yellow and one orange, cut into 1-inch squares)
- 1 can Black Olives (pitted and drained)
- 1 bunch Fresh Basil Leaves (small to medium sized leaves)
The Kid-Friendly Drizzle
- 3 tablespoons Extra Virgin Olive Oil (mild flavor)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Honey (to balance the acidity)
👨🍳 Instructions
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1
If using frozen or fresh tortellini, bring a medium pot of salted water to a boil. Cook according to package directions until 'al dente'—usually 3-4 minutes. Drain immediately.
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2
Rinse the cooked tortellini under cold running water to stop the cooking process and prevent them from sticking together. Pat them dry with a paper towel.
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3
Prepare your vegetables: Wash the cherry tomatoes, peppers, and cucumber. Cut the peppers into bite-sized squares and the cucumber into thick half-moons.
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4
In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, and honey to create a light dressing. Set aside.
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5
Lay out all your ingredients on a large clean workspace or cutting board in organized piles to create an 'assembly line' for the kids.
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6
Take a 6-inch wooden skewer and start with a sturdy base, such as a grape tomato or a piece of cucumber, to keep the other ingredients from sliding off.
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7
Fold a slice of turkey pepperoni into quarters and thread it onto the skewer, followed by a soft mozzarella pearl.
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8
Add a piece of bell pepper and a fresh basil leaf (folded in half if large) to introduce bright colors and herbal aromas.
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9
Thread a cooked tortellini onto the middle of the skewer; this acts as the 'hearty' center of the snack.
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10
Continue adding the remaining vegetables and olives in a repeating pattern until the skewer is full, leaving about an inch at the top for a handle.
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11
Repeat the process until all 12-18 skewers are assembled and look like a colorful edible rainbow.
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12
Place the finished skewers on a serving platter and lightly brush or drizzle with the prepared lemon-herb dressing just before serving.
💡 Chef's Tips
Use blunt-ended wooden skewers or colorful plastic picks to ensure safety for younger children. If kids are picky about basil, swap the whole leaves for a tiny dollop of store-bought pesto mixed into the dressing. To prevent the tortellini from tearing, ensure they are completely cooled and firm before threading them onto the sticks. Substitute pepperoni with cubes of cooked ham or turkey breast for a milder flavor profile. Prepare these up to 4 hours in advance, but keep them covered in the fridge without the dressing to maintain freshness.
🍽️ Serving Suggestions
Serve alongside a small bowl of marinara sauce for dipping—kids love the 'pizza' flavor connection. Pair with a refreshing glass of sparkling water infused with orange slices. Add a side of whole-grain crackers or pita chips for extra crunch. Serve as a fun 'deconstructed' salad for a school lunchbox component. Place the skewers in a tall glass or jar to create a beautiful edible centerpiece for a party.