Spinach, Snow Pea & Bocconcini Salad with Pesto Dressing

Preparation 2 mins Cooking 5 mins Serves 4


  • 300g snow peas, topped and tailed
  • 150g baby English Spinach leaves, washed
  • 100g baby bocconcini cheese, halved
  • 1 punnet cherry tomatoes, washed and halved


  • 1/3 cup (1/2 x 165g jar) of DOLMIO Sun-dried tomato pesto
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp water

Cooking Instructions

Blanch snow peas in boiling water for approx 3 minutes, drain and refresh under cold water.

Wash and dry spinach leaves and place into a large salad bowl with the cheese, tomato and snow peas. Gently toss to combine.

Combine DOLMIO® pesto and remaining dressing ingredients in a covered jar. Shake well and pour over salad just prior to serving and toss well.

Serve as part of a meal - from a BBQ to Antipasto plate.