Directions:1. Cook the tortellini according to box directions. Once it’s al dente, drain and set aside.
2. Line up all your ingredients in an assembly line. Pierce each ingredient onto the skewer and slide down towards the bottom of the skewer.
3. Think about what order you want the ingredients in so that colours and shapes complement each other. For the salami it is best to fold it in half, then in half again so it makes a triangle shape. Since our skewers were long we put 2 of each ingredient per skewer. How you choose to assemble is up to you.
4. Stack antipasto skewers onto a platter and drizzle with balsamic glaze before serving.