Sugar Snap and Bocconcini Salad

[Guest guest]

Sugar Snap and Bocconcini Salad

 

6 cups sugar snap peas, trimmed

1 cup cubed bocconcini or mozzarella cheese

 

 

Dressing:

1 cup torn fresh basil leaves

1/2 cup chopped pitted black olives

1/3 cup finely chopped drained oil-packed sun-dried tomatoes

2 tbsps. extra-virgin olive oil

2 tbsps. wine vinegar

1 large clove garlic, minced

pinch salt and pepper

 

In pot of boiling salted water, cover and cook peas until tender-crisp, about

3 minutes. Drain and transfer to bowl of ice water; stir until cold. Drain and

pat dry. Cut diagonally in half; set aside.

Dressing: In bowl, whisk together basil, olives, tomatoes, oil, vinegar,

garlic, salt and pepper. Add peas and cheese; toss to coat. Serves 6.