Begin by cooking the cheese tortellini following the instructions on the package until they are tender but not overdone. Once cooked, immediately drain and rinse the tortellini under cold running water to halt further cooking and maintain their texture. Transfer the cooled pasta to a large mixing bowl, pour in the Italian dressing, and gently toss until evenly coated. Cover the bowl tightly with plastic wrap and place it in the refrigerator to marinate—let it sit for at least 15 minutes or up to 2 hours for enhanced flavor. After marinating, drain any excess dressing before assembling.

While the tortellini is chilling, arrange all the remaining ingredients—olives, basil leaves, salami, tomatoes, artichoke hearts, pepperoni slices, and cheese cubes—within easy reach. Begin assembling the skewers by threading the ingredients onto cocktail picks or 6-inch wooden skewers. Alternate between items to create a vibrant mix of color and texture. A suggested sequence includes: olive, basil leaf, tortellini, salami, tomato, artichoke heart, pepperoni, another olive, and cheese cube.

Once all skewers are assembled, transfer them to a serving platter. These can be paired with a small bowl of extra virgin olive oil and balsamic vinegar for dipping, or served with a drizzle of balsamic glaze. For a bold, herbaceous twist, offer them alongside a dollop of pesto.