In a large bowl, combine the mozzarella balls, cooled tortellini and italian dressing. Stir until well combined and set aside.
Slice the salami in half and fold into quarters. Set aside.
Carefully pierce the ingredients onto the skewers in the following order: Black olive, tortellini, salami, tomato, basil leaf, mozzarella, artichoke, salami, tortellini, tomato, basil leaf, black olive.
Serve immediately or refrigerate.
Tip: I like to serve mine with a side of extra italian for dipping.
Make Ahead: Antipasto can be prepared a day in advance. Cover and refrigerate for up to 24 hours.Storing leftovers: Cover tightly and refrigerate. They will stay fresh for 2-3 days. If the pasta seems a little dry, you can drizzle with or dip in Italian dressing.