Pea Salad Recipe

There's something unexpectedly nostalgic about a chilled pea salad on a warm afternoon. The combination of sweet peas, creamy dressing, crisp veggies, and smoky bacon delivers a crunchy, cool bite that’s as refreshing as it is satisfying.

I first encountered this recipe at a summer potluck, tucked between potato salad and deviled eggs. One taste and I was hooked. Since then, it's become a staple at our table during grill season, especially when we want something easy, crowd-pleasing, and just a little bit different.

Let’s dig into why this dish deserves a spot in your summer rotation.

Why You'll Love This Pea Salad Recipe

Get ready to meet your new favorite side dish. This pea salad is more than just quick and easy — it’s a guaranteed hit at picnics, potlucks, and weeknight dinners alike.

First off, it’s a total time-saver. There’s no cooking required other than crisping up some bacon. Using frozen peas means you can have it on the table in under 20 minutes, no stove-heavy lifting involved.

It’s wonderfully budget-friendly, too. With just a handful of pantry staples and some fresh ingredients, you can make a generous bowl that feeds a crowd — all for just a few dollars.

The textures and flavors are truly addictive. Between the pop of the peas, the creaminess of the dressing, the sharpness of red onion, and the smoky crunch of bacon, every bite offers a little something special.

And finally, it’s incredibly versatile. Whether you serve it as a side, a make-ahead lunch, or part of a brunch spread, this salad adapts beautifully. You can even tweak the ingredients to fit dietary needs or taste preferences.

Now let’s break down what goes into making this creamy, craveable salad.

Ingredients Notes

This recipe relies on a handful of ingredients that are easy to find yet offer big flavor. Each one brings something essential to the final dish.

Frozen green peas are the star of the show. You don’t need to cook them — just thaw and toss. They’re naturally sweet and crisp, and they hold up beautifully in cold salads without getting mushy.

Crispy bacon adds smoky depth and irresistible crunch. Use thick-cut bacon if you can, and cook it until it’s nice and crisp so it doesn’t go soggy in the dressing.

Red onion brings a punch of sharp flavor and beautiful color contrast. If raw onion is too strong for your taste, soak the slices in cold water for 10 minutes to mellow the bite without losing the crunch.

Sharp cheddar cheese lends creaminess and richness. Cut it into small cubes rather than shredding it — the chunkier texture pairs well with the peas and gives each bite some heft.

The creamy dressing is a simple blend of mayonnaise, sour cream, a splash of vinegar, and a bit of sugar. This combo hits all the right notes: tangy, creamy, slightly sweet, and incredibly moreish.

For equipment, you’ll only need a large mixing bowl, a sharp knife, and a skillet for the bacon. A salad spinner can help if you rinse the peas, but it’s not essential.

How To Make This Pea Salad

Bringing this pea salad together is as easy as mixing and chilling. Let me walk you through the steps so your bowl comes out just right every time.

Start by thawing your frozen peas. You can either leave them in the fridge overnight or run them under cold water in a colander for 5–10 minutes. Once they’re thawed, pat them dry with paper towels to avoid watering down the dressing.

Next, cook your bacon until it’s crisp. Place the slices in a cold skillet, turn the heat to medium, and let them render slowly. Flip as needed until golden brown. Transfer to a paper towel-lined plate and let them cool before chopping into bite-sized pieces.

While the bacon cools, cube your cheddar and finely dice your red onion. The key here is balance — you want the cheese pieces small enough to distribute evenly, and the onion minced so it doesn’t overpower each bite.

In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, and sugar. This is your flavor base — creamy, tangy, and just a touch sweet. Taste and adjust as needed: more vinegar for zing, more sugar for balance.

Now bring it all together. In a large mixing bowl, add the peas, chopped bacon, cubed cheese, and diced onion. Pour over the dressing and gently fold everything together. Be careful not to smash the peas — use a soft touch and a wide spatula.

Once mixed, cover and chill the salad for at least 30 minutes. This gives the flavors time to meld and the texture to set. When ready to serve, give it a quick stir and garnish with a bit of extra bacon or cheese if you’re feeling fancy.

From start to finish, this dish takes less than 30 minutes. It’s a perfect last-minute option that still feels thoughtful and homemade.

Storage Options

Pea salad stores beautifully, which makes it an excellent make-ahead option for busy weeks or event prep.

Keep any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though it’s best enjoyed within the first 24–48 hours for optimal texture.

If your salad looks a bit dry after sitting, just stir in a spoonful of mayo or sour cream to refresh the dressing. The bacon may soften slightly, but the flavors continue to deepen and improve with time.

Avoid freezing this salad. The creamy dressing and fresh vegetables don’t thaw well, and you’ll likely end up with a watery mess and broken texture.

To re-serve, give the salad a good stir and let it sit at room temperature for 10–15 minutes so the flavors can wake back up before serving.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can easily make it your own based on what you have on hand or what your guests prefer.

If you’re avoiding pork, swap the bacon for turkey bacon or even crispy prosciutto. Both will add that savory crunch without the traditional pork flavor.

Not a fan of mayo? You can replace it with Greek yogurt for a tangier, protein-packed dressing. Just note that it will be less creamy and a bit more tart.

For a vegetarian version, simply leave out the bacon and add toasted sunflower seeds or crispy chickpeas. They bring great texture and keep things plant-based.

Add-ins are totally welcome. Think chopped hard-boiled eggs, diced bell pepper, or a sprinkle of fresh dill. These little tweaks can really elevate the flavor and tailor the salad to your meal.

Want a lighter dressing? Thin it out with a splash of buttermilk or lemon juice for something closer to a ranch-style vinaigrette.

Don’t be afraid to experiment. This salad is forgiving, fun, and endlessly adaptable — just the way we like our kitchen creations.

Print