One of the treats of a garden is the bountiful harvests they produce. Early in the season sugar snap peas are the star performers in my garden. They mature slowly at first which is okay because I can keep up with production and of course consuming them. Then, they break out like a line of dancers on Broadway and it’s hard to find all the mature pea pods amongst the heavy foliage of leaves.
At this point I’m putting sugar snap peas into about every dish I can think of (fish tacos, pasta olio, etc.). Neighbors find a bag of freshly picked sugar snap peas on their doorstep (and I know they are waiting for the zucchini to overproduce or is that just my brain being hopeful??).
Anyway, I was making a pasta salad the other day and decided to add sugar snap peas. OMG perfect pairing of ingredients. HINT: eat the salad within 1-2 days. Saving the salad in the fridge longer than a few days will not result in a fresh-tasting blend of garden veggies and pasta. Take my word for it! (I think it is the avocado that tips it over.)
Adding blue cheese gives the salad an extra boost of flavor.
Balsamic vinegar (white or regular) is the crowning touch.
Other ways to eat sugar snap peas: They are great raw with hummus, cooked with parmesan & garlic for a snack, a vegetable slaw with lunch or dinner, and they are a perfect addition to a stir fry.
- 1 cup dilitanti pasta, cooked (or other pasta of your choice)
- 2 slices bacon, cooked (I used turkey bacon - choose your favorite)
- 15-20 grape tomatoes chopped
- 1/2 cup sugar snap peas, chopped
- 1 avocado, chopped
- 1/3 cup red onion
- 1/2 cup blue cheese crumbles
- 1/4 cup olive oil
- 1 tablespoons balsamic vinegar
- salt and pepper to taste
- Place all ingredients except oil and vinegar in a large bowl.
- Mix oil and vinegar together and drizzle over salad. Be conservative as too much dressing will drown out the flavors and turn the salad soggy.
Tip: dress the salad just before serving.
Eat within 1-2 days.