Pea Salad Recipe

There's something irresistibly nostalgic about a cold, creamy pea salad—that perfect blend of sweet, savory, and crunchy that makes every bite pop with flavor. Whether it’s served at a backyard barbecue or scooped beside a juicy burger, this salad brings a refreshing contrast to any plate with its chilled peas, crispy bacon, and tangy dressing.

I remember first trying this at a summer potluck, thinking I’d just take a small scoop to be polite. One bite in, I was hooked—sweet peas, sharp cheddar, and that salty crunch from red onion and bacon? It was love. Since then, I’ve been perfecting the balance of flavors and simplifying the process to make it weeknight- and picnic-friendly. Let’s dive into why this classic deserves a spot in your recipe rotation.

Why You'll Love This Pea Salad

Get ready to fall for your new go-to side dish. This pea salad hits all the right notes: creamy, crisp, and full of satisfying flavors, it’s perfect for potlucks, barbecues, or quick weeknight dinners.

First, it’s incredibly quick to make. No stove, no oven—just a few minutes of chopping and stirring and you’re done. Using frozen peas means no shelling or boiling, so everything comes together in about 15 minutes.

It’s also budget-friendly. With just a few simple ingredients—most of which you might already have on hand—this salad delivers big flavor without draining your wallet. Frozen peas, mayo, cheese, and onion? That’s a win.

Another bonus? It’s perfect for prepping ahead. In fact, it tastes even better after a couple of hours in the fridge. The flavors meld beautifully and the peas stay delightfully crisp.

And let’s not forget versatility. From backyard parties to Sunday brunches, this pea salad fits in anywhere. It can be easily adjusted for vegetarians or made keto-friendly with minor tweaks, making it a solid crowd-pleaser no matter who’s at the table.

Ingredients Notes

The charm of this pea salad lies in how a few humble ingredients come together to create something truly crave-worthy. Each element adds its own texture, flavor, and visual appeal.

Frozen peas are the star of the show. Be sure to use sweet green peas, and don’t cook them—just thaw and pat dry. Their natural sweetness and pop give the salad its signature freshness. Canned peas can get mushy and won’t offer the same vibrant bite.

Mayonnaise forms the creamy base of the dressing. It binds everything together and adds a subtle tang. You can lighten things up with half mayo and half sour cream or Greek yogurt if you prefer a less rich finish.

Red onion brings a needed bite and a pop of color. It cuts through the creaminess and gives a pleasant crunch. If you’re not a fan of strong onion flavor, soak the slices in cold water for 5–10 minutes before mixing them in.

Cheddar cheese adds richness and sharpness. I love using small cubes or thick shreds of extra-sharp cheddar, which provide a contrast to the sweetness of the peas. A mild cheddar or Colby Jack works well, too, depending on your taste.

Finally, crispy bacon provides smoky, salty depth. It’s optional, but oh so good. Cook it until it’s nice and crisp, then crumble it right before mixing to maintain the texture. If you’re keeping it vegetarian, sunflower seeds or chopped nuts make a great stand-in.

You won’t need any special equipment—just a sharp knife, a large mixing bowl, and a spatula or spoon to bring everything together.

How To Make This Pea Salad

Making this pea salad couldn’t be easier, and it comes together faster than most sides you’ll ever make. It’s a great recipe to keep in your back pocket for last-minute gatherings or when you just want something cool and comforting.

Start by thawing your frozen peas. Pour them into a colander and run cool water over them for a couple of minutes, then let them drain thoroughly. Spread them on a clean towel or paper towel to remove excess moisture—this helps keep the salad from getting watery.

While the peas are draining, cook your bacon. I recommend pan-frying or baking it until crispy, then placing it on paper towels to drain. Once cooled, chop or crumble it into bite-sized bits.

Now chop your red onion finely and cube your cheddar cheese. You want both small enough to get a bit in every bite, but not so small that they disappear into the mix. This is also the time to prep any optional add-ins, like diced pickles or a handful of chopped herbs.

In a large bowl, stir together the mayonnaise, a touch of apple cider vinegar, a pinch of salt, and some black pepper. This is your creamy dressing. Taste it and adjust if you like a bit more tang or want to add a spoonful of sugar for a hint of sweetness.

Finally, combine everything: peas, onion, cheese, and bacon go into the bowl with the dressing. Fold gently until all the ingredients are evenly coated. Be careful not to mash the peas—you want them to stay whole and crisp.

Once mixed, cover the bowl and chill the salad for at least 30 minutes before serving. The total process takes around 15 minutes, with optional chill time allowing the flavors to deepen. Expect a creamy, crunchy, refreshing dish that steals the show.

Storage Options

This pea salad holds up beautifully in the fridge, making it a smart choice for meal prep or make-ahead parties. Store it in an airtight container, and it’ll stay fresh for up to 3 days. The flavor actually improves after a few hours, so making it the night before is a great idea.

If you’re planning to make it ahead, consider stirring in the bacon just before serving to keep it crisp. The rest of the ingredients will be fine hanging out in the fridge together, but bacon can lose its crunch over time.

Avoid freezing this salad. The mayonnaise-based dressing doesn’t thaw well, and the texture of the peas will suffer after freezing.

To re-serve leftovers, give the salad a good stir and check the consistency. If it seems a bit dry, a quick spoonful of mayo or a splash of vinegar can bring it back to life.

Variations and Substitutions

One of the best things about pea salad is how easily it can be tweaked to suit your preferences or dietary needs. The base is so adaptable, you can make it your own in countless ways.

To make it vegetarian, skip the bacon and toss in roasted sunflower seeds or chopped almonds. These add a nice crunch and a touch of saltiness that complements the creamy dressing.

If you’re watching carbs, turn this into a keto-friendly version by using full-fat mayo and cheese, and skipping any added sugar in the dressing. The peas do contain some natural carbs, but you can reduce the portion or mix in chopped broccoli to balance it out.

Want a bit of sweetness? Add diced pickles or a small handful of raisins. Both bring a sweet-sour tang that’s surprisingly delicious, especially alongside the smoky bacon.

For extra zing, try mixing in a spoonful of Dijon mustard or a sprinkle of cayenne pepper. You can also swap cheddar for feta or pepper jack if you're in the mood for something with a twist.

Don’t be afraid to experiment. Once you’ve got the base down, this salad becomes a blank canvas. Add herbs, swap cheeses, or toss in extra veggies—it’s all about what makes it sing for you.

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