In a small bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in olive oil, whisking constantly. Stir in oregano. Cover and set aside.
Bring a large pot of lightly salted water to a boil over high heat. Add snap peas and simmer 4 minutes, until crisp-tender. Drain and rinse under cold water.
Place snap peas in a large bowl. Add tomatoes, bocconcini, carrots, olives and red onion. Toss with 1/3 cup of the dressing. Serve additional dressing on the side or reserve for Red Rice & Lentils.