When I create recipes for tailgating parties or game day snacks, I like to use items that serve a dual purpose. If you are having Bloody Mary's at your party, then make a Bloody Mary Vinaigrette for some antipasto skewers or a salad. These are easy to make ahead and refrigerate until ready to serve. Get the kids involved with putting these skewers together and kids will eat anything when served on a stick. The vinaigrette is so simple to make because all of the spices are in the mix, simply add oil and vinegar.
Antipasto Skewers with Bloody Mary VinaigrettePrep Time: 15 min Cooking Time: 5 min
- One - 10 ounce package tortelloni (I used Giovanni Rana Prosciutto and Cheese Tortelloni)
- One - 14 ounce can quartered artichoke hearts, drained
- 1 cup large pitted ripe olives, drained
- 1 cup cherry tomatoes
- 1 cup fresh mozzarella balls (bocconcini)
- 1 cup chorizo sausage nuggets (or salami or summer sausage)
- Fresh basil leaves
- Balsamic glaze, for drizzling
- 1 cup Bloody Mary Mix (I used Brewt's Bloody Mary Mix)
- ¼ cup pomegranate red wine vinegar
- ¼ cup olive oil (or your favorite oil)
- Cook the tortelloni according to the package until al dente, then drain and let cool.
- In a small bowl, whisk together blood mary mix, red wine vinegar and oil.
- In a large bowl, add tortelloni, artichokes, olives, tomatoes, mozzarella balls and salami. Add half of the vinaigrette to the bowl and thoroughly combine. Cover and refrigerate for at least an hour.
- To assemble, thread all the ingredients (including the basil) to the skewers. When ready to serve, drizzle skewers with balsamic glaze.
This is a great mix to use for the vinaigrette because it has a lower sodium content than most and it's delicious.