Pea Salad Recipe

There's something refreshingly nostalgic about a big bowl of creamy pea salad. It’s the kind of dish that reminds me of summer picnics at grandma’s, filled with bright green peas, crisp bites of bacon, and a tangy dressing that keeps you coming back for more.

this Recipe

I rediscovered this classic while preparing a potluck side dish in a pinch, and it was such a hit that I’ve made it a staple for everything from backyard BBQs to weeknight dinners. It’s incredibly simple, comes together in minutes, and somehow always disappears first from the buffet table.

Let’s dive into why this Pea Salad is about to become your favorite side dish.

Why You'll Love This Pea Salad

Get ready to elevate your side dish game with this creamy, flavorful pea salad. It’s everything you want in a quick and easy recipe — fresh, creamy, crunchy, and loaded with savory-sweet contrast.

This is one of those recipes you can throw together in less than 15 minutes. Since you’re using frozen peas, there’s no boiling or blanching required. Just thaw, toss, and go.

It’s also incredibly budget-friendly. All of the ingredients are basic pantry staples or fridge regulars — nothing fancy here, just simple, delicious food that feeds a crowd without straining your wallet.

Don’t be fooled by its simplicity — this salad is endlessly versatile. You can swap out add-ins to suit your tastes or dietary needs. Craving something smoky? Add extra bacon. Going vegetarian? Skip it and toss in some shredded cheddar instead.

And best of all, it’s the perfect make-ahead dish. It actually tastes better after a few hours in the fridge, making it ideal for prepping ahead of time and freeing you up to focus on the main course.

Now that you’re sold, let’s look at the key ingredients that make this salad shine.

Ingredients Notes

The beauty of this pea salad is how just a few humble ingredients come together to create something truly crave-worthy. Each element plays a role in building flavor, texture, and that irresistible balance of sweet and savory.

Frozen peas are the star of the show here. I always opt for petite sweet peas — they’re more tender and slightly sweeter than regular peas, which helps balance the richness of the dressing. Be sure to thaw them fully and pat them dry before mixing to avoid watering down the salad.

Mayonnaise is the creamy base of the dressing. You’ll want a good-quality mayo here, since it makes up most of the dressing. It brings the richness and binds everything together. For a lighter option, you could do a half-and-half mix of mayo and plain Greek yogurt.

Red onion adds a sharp, crunchy contrast to the sweet peas. Dice it finely so that it doesn’t overpower the salad — a little goes a long way. If you find raw onion too strong, soak the diced pieces in cold water for 10 minutes to mellow the bite.

Cheddar cheese gives this salad its salty, savory edge. I prefer using sharp cheddar, cut into small cubes rather than shredded, so each bite gets a satisfying pop of cheesy goodness. You can also use smoked cheddar for a deeper flavor.

Crispy bacon adds texture and smoky richness. Cook it until it's nice and crunchy, then crumble it into the salad just before serving. This keeps it from getting soggy and gives you that perfect crispy bite.

As far as tools go, you’ll only need a large mixing bowl, a sharp knife, and a spoon or spatula for stirring. Nothing fancy — just good old-fashioned kitchen basics.

How To Make This Pea Salad

Putting this pea salad together couldn’t be easier — the hardest part might be waiting for it to chill before diving in. Let’s walk through each step.

Start by thawing your frozen peas. The quickest way is to place them in a colander and run cold water over them for a few minutes. Once thawed, spread them on a clean kitchen towel or paper towels to dry off any excess moisture.

While the peas are drying, prep the rest of your ingredients. Dice the red onion finely and cube the cheddar cheese. Cook the bacon until it’s deeply golden and crisp, then let it cool before crumbling it into pieces.

In a large bowl, whisk together your dressing. Combine mayonnaise, a splash of apple cider vinegar for tang, a teaspoon of sugar to bring out the sweetness of the peas, and a bit of salt and pepper to round out the flavors. Stir until smooth and creamy.

Add your thawed and dried peas to the bowl, followed by the onion, cheese, and about two-thirds of the bacon. Stir everything gently but thoroughly to coat all the ingredients in the dressing.

Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. This gives the flavors time to meld and the dressing to thicken just slightly. Before serving, sprinkle the remaining bacon over the top for a bit of crunch and visual appeal.

From start to finish, this recipe takes about 15 minutes of hands-on time and just an hour of chilling — perfect for make-ahead entertaining or last-minute cravings.

Storage Options

Pea salad stores beautifully, making it a perfect candidate for leftovers or meal prepping. After mixing, transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days.

If you’re making it ahead of time, consider holding back the bacon until just before serving. This helps preserve its crispy texture and prevents it from becoming soggy in the dressing.

For single portions, you can divide the salad into small containers for grab-and-go lunches or snacks throughout the week. Just give each one a little stir before eating to redistribute the dressing.

To re-serve, simply remove the salad from the fridge about 15 minutes beforehand to take the chill off and enhance the flavor.

Variations and Substitutions

One of the best parts about pea salad is how flexible it is. You can customize it based on what you have in your kitchen or who you’re feeding.

For a healthier twist, try using half Greek yogurt and half mayonnaise in the dressing. It adds a little tang and cuts the richness without sacrificing creaminess.

Not a fan of bacon? You can leave it out completely or substitute with chopped smoked almonds or sunflower seeds for crunch and depth of flavor.

Add a pop of sweetness with diced red bell peppers or a handful of raisins or dried cranberries. These mix-ins brighten up the dish and add a fruity contrast to the savory elements.

Want more veggies? Toss in some chopped celery or diced cucumber for added crunch and freshness. Even shredded carrots can work well for extra color and nutrition.

For a more indulgent version, mix in a spoonful of sour cream to the dressing and top with extra cheese before serving. It’s creamy, rich, and hard to resist.

Don’t be afraid to make it your own. This is one of those classic recipes that invites creativity — and chances are, whatever you toss in will make it even better.

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