Sugar Snap Peas with Italian Dressing

Square overhead shot of a bowl of Italian sugar snap peas.

5 from 1 vote

Sugar Snap Peas with Italian Dressing

Fresh sugar snap peas are blanched until bright green and crisp-tender, then tossed with Italian dressing for an easy, healthy side dish that's ready in just 12 minutes. Serve them cold as a salad or warm as a quick vegetable side.

Course Salad, Side, Side Dish

Cuisine American, Italian

Keyword how to cook sugar snap peas, sugar snap peas recipe, sugar snap peas side dish

Prep Time 10

Cook Time 2

Total Time 12

Servings cups

Calories 56.1kcal

Author Blair Lonergan

Equipment

large saucepan
Large bowl (for ice bath)

Ingredients

1 lb. trimmed sugar snap peas (about 5 cups)
3 tablespoons store-bought or homemade Italian salad dressing* (or more to taste)
Kosher salt and ground black pepper, to taste
Optional garnish: chopped fresh parsley, a squeeze of fresh lemon juice, shaved Parmesan cheese

Instructions

Bring 6 cups of water to a boil in a large saucepan.
Add trimmed sugar snap peas and 1 teaspoon of salt to the boiling water. Cook until crisp-tender, about 1 ½ to 2 minutes. The peas should turn bright green and still have a firm snap.
While the snap peas are cooking, fill a large bowl with ice water. Drain peas, transfer to ice water, and let sit for about 1 minute.
Drain again and dry thoroughly with paper towels or a dish cloth.
Place snap peas in a serving bowl and toss with dressing. Taste and season with salt and pepper, if desired.
Serve immediately, or cover and refrigerate until ready to serve. Garnish with parsley, lemon, or shaved Parmesan just before serving.

Notes

Removing strings: Snap off the stem end and pull the string down the straight side of the pod. Not all sugar snap peas have tough strings, but larger pods often do.
Don't overcook. Start checking at the 1-minute mark. The peas should be bright green and still have a firm snap when you bite in.
Dry them well after the ice bath so the dressing clings to the peas instead of sliding off.
Store-bought shortcut: We like Wishbone Italian dressing for a quick 2-ingredient version.
Homemade red wine vinaigrette: Whisk together ½ cup olive oil, ¼ cup red wine vinegar, 1 tablespoon honey, 1 ½ teaspoons minced fresh garlic, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Use about 3 tablespoons for the snap peas. Store leftovers in a jar in the fridge for up to 1 week.
Warm option: For a warm side dish instead of a cold salad, skip the ice bath. Warm the blanched snap peas with the dressing in a skillet over low heat until they reach the desired temperature.
Garlic butter sauté option: Melt 1 tablespoon butter with a drizzle of olive oil in a skillet over medium-high heat. Add trimmed snap peas and cook 2-3 minutes, tossing frequently, until bright green and slightly blistered. Add 1-2 cloves minced garlic in the last 30 seconds. Season with salt, pepper, and lemon.
Raw option: Sugar snap peas are also delicious raw! Serve them with hummus, ranch, or your favorite dip for a healthy snack.
Storage: Keep dressed snap peas in an airtight container in the fridge for up to 2 days. Best served fresh. I don't recommend freezing, as the peas will lose their crunch.

Nutrition