Ingredients

• Salad
• 1 lb. sugar snap peas, stems and strings removed
• 1/2 lb. gnocchi, orecchiette, gigli or medium shells pasta
• 1 lb. grape or cherry tomatoes, halved
• 3/4 oz. (1 small container) fresh basil, leaves torn into bite-size     pieces
• 8 oz. mozzarella cheese, plain or marinated (or marinated mozzarella balls)
• freshly grated Parmesan or Romano cheese (for serving)


• Dressing
• 1 tablespoon minced garlic
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon soy sauce
• 1/2 teaspoon dried basil

Directions

Steam sugar snap peas in a vegetable steamer over salted boiling water for 3-4 minutes or just until tender-crisp. (Note: Place the vegetable steamer with the sugar snap peas in the saucepan after the water has already begun boiling to avoid overcooking.) While peas are steaming, prepare a large bowl of ice water and have ready by the stove. Once cooked, Immediately drain the peas and immerse them into the ice water to quickly stop the cooking process. Set aside and allow to continue cooling in ice water.

Cook pasta according to package directions. Drain and rinse under cold water.

Thoroughly drain pasta and place in a large mixing bowl. Add sugar snap peas, halved grape (or cherry) tomatoes and basil leaves and gently toss. Prepare dressing (recipe follows).


Whisk together all ingredients until well-blended. Drizzle over salad ingredients and toss gently until all ingredients are coated. Serve topped with freshly grated Parmesan or Romano cheese.