Prep: Wash and dry all produce. Preheat the oven to 400 degrees. Bring a large pot of salted water to a boil. Cut the potatoes into 1/2-inch cubes. Core, seed, and remove the white ribs from the bell pepper, then dice into 1-inch cubes. Halve the carrots lengthwise. Trim the stems of the sugar snap peas.

Toss the potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, until golden brown.

Cook the carrots and snap peas: Add the carrots to the boiling water and cook for 6-8 minutes, until al dente. Add the snap peas during the last 2 minutes of cooking, then drain. Add them to a large pan and stir in the pesto.

In a medium bowl, toss the bell peppers with a drizzle of oil and a pinch of salt and pepper. Add them to the baking sheet with the potatoes and cook for 10-12 minutes, until both the potatoes and peppers are done.

Prep the remaining ingredients: Trim and halve the radishes lengthwise. Tear the mozzarella into bite-sized pieces. Tear the basil leaves into bite-sized pieces, discarding the stems. TIP: For extra presentation points, try splitting some of the snap peas down the middle.

Toss the salad and plate: In the large pan, toss together the potatoes, peppers, sugar snap peas, carrots, and radishes. Season with salt and pepper. Plate the ultimate springtime salad and sprinkle with the torn mozzarella and basil leaves. Enjoy!