• Gather your ingredients so that you have everything close at hand on the counter or table.  To begin, go ahead and drain 6.35 oz Kalamata olives, 7 oz Green olives with pimento, and 12 oz Marinated Artichoke Hearts from their liquid, and then pat dry with paper towels.

Prepare the Italian Dressing

• In a small bowl (or spice container), combine 2 tablespoons dried oregano, 1 tablespoon parsley, 1 tablespoon dried basil, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons onion salt, 2 teaspoons granulated sugar, 1 teaspoon seasoned salt1 teaspoon celery seed, 1/2 teaspoons freshly ground black pepper1/4 teaspoon red pepper flakes. Mix together with a fork until combined.
• In a small bowl, mix together 1 tablespoon Italian Dressing Mix, 1/4 cup extra-virgin olive oil, and 1 tablespoon balsamic vinegar.
Save the remaining dressing mix for another time and use.
• Add 8 oz Fresh Mozzarella Pearls to the olive oil mixture and allow to soak for a few minutes while you prepare the skewers.

Assemble the Antipasto Skewers

• For ease in assembling the skewers, I like to place each ingredient in a small bowl, and then in the order I want to place them on the skewer. 10 oz Grape Tomatoes, 16 oz Genoa Salami, and 6 oz Pepperoni.
This is the order that I used: Kalamata Olive, pepperoni, artichoke heart, salami, mozzarella, tomato, mozzarella, salami, and finish with green olive. You may assemble the ingredients as you wish. Just be sure to leave a couple inches on one end for picking up the appetizer.
• Once arranged, place the filled skewers on a baking sheet or in large container.

Drizzle with Italian Dressing

• Drizzle the remaining Italian dressing over the skewers. Cover with plastic wrap or a lid and refrigerate for 6-8 hours to let the flavors meld.
• When ready to serve, place Antipasto Skewers on a pretty platter. This recipe will make 24 skewers and will serve 10-12 people.