Pea Salad Recipe

There’s something wonderfully nostalgic about a cold, creamy pea salad on a warm afternoon. The crisp texture of sweet green peas, the salty crunch of bacon, and the tangy bite of red onion all come together in a refreshing dish that’s perfect for potlucks, cookouts, or even a simple family dinner.

I first discovered this pea salad recipe at a backyard barbecue years ago, and it completely stole the show. Since then, it’s become my go-to side dish whenever I need something quick, crowd-pleasing, and ridiculously easy to throw together.

Whether you're prepping for a picnic or need a low-effort side dish for dinner tonight, this recipe fits the bill perfectly. Let’s dig into what makes it so special.

Why You’ll Love This Pea Salad

Once you try this chilled, creamy side dish, you’ll understand why it never goes out of style. This pea salad is a must-have addition to your recipe rotation.

First off, it’s incredibly easy to make. With just a few ingredients and minimal prep time, you can have it mixed and chilling in the fridge in under 15 minutes. There’s no cooking required—just thaw, chop, stir, and serve.

It’s also budget-friendly, using pantry staples and freezer peas that cost just a few bucks per bag. A little goes a long way, making this a cost-effective option when feeding a crowd.

You’ll love how versatile it is. Don’t like red onion? Swap it for scallions. Want to make it vegetarian? Skip the bacon or use a plant-based version. You can easily adjust it to suit dietary needs and personal preferences.

And best of all, it’s a guaranteed crowd-pleaser. The creamy dressing paired with the sweet pop of peas and salty bacon hits all the right flavor notes. It’s one of those recipes that has people going back for seconds—and asking you for the recipe!

This pea salad is proof that simple ingredients can come together in the most delicious way. Now let’s take a closer look at what you’ll need.

Ingredients Notes

One of the best things about this pea salad is how accessible the ingredients are. You might already have everything you need in your fridge or freezer.

Frozen peas are the star of the show. Make sure you use sweet green peas, not canned ones. Frozen peas maintain their bright color and crisp texture once thawed, giving the salad that perfect crunch.

Mayonnaise provides the creamy base of the dressing. Use a high-quality full-fat mayo for the richest flavor. If you want to lighten things up, you can swap in part Greek yogurt or sour cream for a tangier, lighter version.

Cooked bacon adds saltiness and crunch. I like to cook the bacon until it’s extra crispy, then crumble it into bite-sized bits. If you're short on time, pre-cooked bacon bits from the store will work in a pinch.

Red onion brings sharpness and contrast to the creamy peas. Dice it finely so it doesn’t overpower the other ingredients. If you’re not a fan of strong onion flavor, soak the chopped onions in cold water for 10 minutes to mellow them out.

Cheddar cheese, cut into small cubes, gives this salad a creamy, salty boost. Sharp cheddar works best, adding richness without overwhelming the dish. Shredded cheese works too, but cubes offer a better texture.

For equipment, you’ll just need a mixing bowl, a spoon, and a knife and cutting board. No fancy gadgets necessary!

How To Make This Pea Salad

Making this pea salad is as easy as it gets, which is why it’s on constant repeat in our house.

Start by thawing the peas. You can do this by placing them in a colander and running them under cold water for a few minutes, or letting them sit at room temperature for about 30 minutes. Once they’re thawed, drain them well to avoid watery salad.

Next, prepare your add-ins. While the peas are thawing, fry your bacon until crispy, then set it aside on a paper towel to cool before crumbling. Dice the red onion into small pieces and cube your cheddar cheese.

In a large mixing bowl, combine the mayonnaise, a splash of apple cider vinegar, a pinch of sugar, salt, and pepper. Whisk everything together until smooth—this is your dressing.

Add the thawed, drained peas to the bowl, followed by the bacon, red onion, and cheddar cheese. Gently fold everything together, making sure all the peas are coated in the creamy dressing.

Once mixed, cover the bowl and chill the salad in the refrigerator for at least one hour before serving. This gives the flavors a chance to meld together and the peas to fully absorb the dressing.

From start to finish, this recipe takes about 10–15 minutes of active prep time, plus a chill time of at least an hour. It’s low-effort, high-reward!

Storage Options

Leftover pea salad stores beautifully, making it a great make-ahead dish.

Transfer any leftovers into an airtight container and store them in the refrigerator for up to 3 days. Just give it a quick stir before serving to redistribute the dressing.

Avoid freezing the salad, as the creamy dressing may separate and the peas can turn mushy when thawed.

If you’re planning to make this ahead of time for a party, you can prep all the components—peas, bacon, cheese, and onion—a day in advance and mix everything together the day of.

To reheat, well—you don’t! This is a cold salad, best enjoyed straight from the fridge or after a few minutes at room temperature. Just give it a quick toss before serving.

Variations and Substitutions

The beauty of this classic dish is how easily you can make it your own. Here are a few of my favorite tweaks and customizations:

For a healthier version, use half mayonnaise and half plain Greek yogurt. It lightens the dressing while adding a subtle tang that pairs well with the sweet peas.

To make it vegetarian, leave out the bacon or swap in your favorite meat-free alternative. Some crispy chickpeas or smoked almonds also make great substitutes for that crunch.

Swap in different cheeses like feta, Monterey Jack, or pepper jack for a flavor twist. Just make sure it’s a firm cheese that holds its shape in the salad.

If you love a little sweetness, add diced pickles or a spoonful of sweet relish. This adds a nice contrast to the creamy base and salty bacon.

And for a pop of color and extra texture, toss in a handful of chopped bell peppers or shredded carrots. It not only makes the salad more colorful but also sneaks in a few extra veggies.

Don’t be afraid to experiment and make this recipe your own—it’s forgiving, flexible, and always delicious.

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