Pea Salad Recipe

There's something irresistibly nostalgic about a classic Pea Salad. With its creamy dressing, bursts of sweet peas, salty bits of bacon, and just the right crunch from red onion and cheese, it's the perfect side dish to bring to any gathering—or to enjoy straight from the fridge with a spoon.

this Recipe

I first discovered this gem at a summer potluck years ago. I nearly passed it by, mistaking it for just another mayo-based salad—but one bite changed everything. Since then, it’s become a staple in my fridge every spring and summer.

Whether you're serving it at a barbecue, packing it for lunch, or just looking for a quick and satisfying side, this Pea Salad is as easy as it is delicious.

Why You'll Love This Pea Salad

Get ready to meet your new favorite side dish. This Pea Salad checks all the boxes—fast, affordable, and bursting with flavor.

One of the best parts? It’s incredibly quick to make. You don’t even need to cook the peas—just thaw, toss, and chill. It comes together in under 15 minutes, which means it’s perfect for last-minute entertaining.

It’s also very budget-friendly. A bag of frozen peas, a few fridge staples, and some pantry items are all you need to whip up a dish that feels like more than the sum of its parts.

Plus, it’s a crowd-pleaser. Kids love the sweetness of the peas and cheese, while adults appreciate the savory crunch and creamy tang of the dressing. It’s one of those dishes that disappears quickly at any potluck.

Best of all, this salad is versatile. You can easily tweak the ingredients to match your tastes or what you have on hand—making it great for using up leftovers or switching things up based on dietary needs.

Let’s take a closer look at the simple, tasty ingredients that make this dish so special.

Ingredients Notes

What makes this pea salad shine is the balance of textures and flavors—sweet, salty, creamy, and crunchy—all working in harmony.

Frozen peas are the star of this dish. They’re sweet, tender, and require no cooking—just a quick thaw. I recommend using petite sweet peas for the best texture and flavor. They hold up beautifully once dressed and stay pleasantly firm.

Bacon adds a smoky crunch that takes this salad to the next level. I prefer to cook it until very crispy, then crumble it finely so it distributes evenly through the salad. You can also use bacon bits in a pinch, though freshly cooked bacon really makes a difference.

Red onion gives the salad a sharp bite and beautiful color contrast. If you're not a fan of raw onion, try soaking the sliced onion in ice water for 10 minutes before adding—it mellows the flavor significantly.

Cheddar cheese brings richness and depth. I like using sharp cheddar cut into small cubes rather than shredded; the cubes hold their own in the salad and provide a nice bite. You can also experiment with pepper jack or colby if you're feeling adventurous.

The dressing is a creamy mix of mayonnaise, sour cream, and a touch of vinegar and sugar. It’s smooth and tangy, perfectly coating every bite without being too heavy. You won’t need any fancy equipment—just a mixing bowl and a spoon.

How To Make This Pea Salad

Creating this crisp and creamy Pea Salad is about as easy as it gets. Here's how to make it in just a few simple steps.

Start by thawing your frozen peas. You can do this by placing them in a colander and running them under cold water for a few minutes. Shake off any excess water and pat them dry with paper towels to avoid a watery salad.

While the peas are thawing, cook your bacon until crispy. I recommend laying the strips on a foil-lined baking sheet and baking at 400°F for 15–18 minutes. Once it’s cooled, crumble it into small pieces.

In a large bowl, whisk together your dressing: mayonnaise, sour cream, apple cider vinegar, a pinch of sugar, salt, and black pepper. Taste and adjust the seasoning as needed—some like it tangier, others prefer a hint more sweetness.

Add the peas, bacon, red onion, and cubed cheddar cheese to the bowl. Gently fold everything together with a spatula until the dressing evenly coats all the ingredients. Be careful not to mash the peas—they should stay whole for the best texture.

Once mixed, cover and refrigerate the salad for at least 1 hour to let the flavors meld. It’s even better the next day, making it a great make-ahead option for parties and weeknight meals.

Expect to spend about 10–15 minutes of active prep time. After chilling, you’ll have a refreshing, creamy, flavor-packed dish that keeps everyone coming back for seconds.

Storage Options

Pea Salad stores beautifully, which makes it ideal for meal prep or leftovers.

Store it in an airtight container in the fridge for up to 4 days. The flavors deepen over time, and it stays fresh and crisp if you dry the peas well before mixing.

Avoid freezing this salad, as the dairy-based dressing can separate and become grainy once thawed.

If you're serving this at an outdoor event, keep it chilled until the last possible moment. A cooler with ice packs or a chilled serving bowl helps maintain its freshness and food safety.

To reheat, well—you don’t! This is best served cold or at room temperature. If it’s been refrigerated overnight, give it a gentle stir and let it sit out for 10–15 minutes before serving to bring out the flavors.

Variations and Substitutions

One of the best things about this Pea Salad is how easily it adapts to your taste or dietary needs.

Looking for a lighter version? Swap out the mayo for Greek yogurt or use a light sour cream. You’ll still get a creamy texture with fewer calories and more protein.

Want to make it vegetarian? Skip the bacon entirely or replace it with crispy chickpeas or smoky tempeh bits for that crunchy, savory element.

If you’re not a fan of cheddar, try feta or goat cheese for a tangier twist. Blue cheese lovers might enjoy a bold variation, too—though it will definitely be a flavor-forward version!

Add-ins like diced hard-boiled eggs, chopped pickles, or even small pasta shapes (like ditalini) can transform this from a side dish into a more filling salad meal.

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