Pea Salad Recipe

There's something so refreshing and nostalgic about a good old-fashioned pea salad. With its crisp snap of sweet green peas, creamy dressing, and satisfying crunch from red onions and bacon, this side dish brings back memories of backyard barbecues and potlucks at grandma’s house.

I first made this on a whim for a summer picnic when I needed something quick, cool, and crowd-pleasing. It was such a hit that it instantly joined the ranks of my go-to summer recipes — and now, no cookout feels complete without it.

Whether you're prepping for a holiday buffet, a weekday dinner, or a last-minute gathering, this Pea Salad fits the bill beautifully.

Why You'll Love This Pea Salad

Get ready to meet your new favorite side dish. This Pea Salad hits all the right notes — creamy, crunchy, salty, and just a bit sweet — and it's a total breeze to whip up.

One of the best things about this recipe is how incredibly fast and easy it is. With just a handful of ingredients and minimal prep time, you can have this dish ready in under 15 minutes. No stove, no fuss — just mix and chill.

It’s also super budget-friendly. Frozen peas are a pantry staple in most homes, and the rest of the ingredients (like mayo, bacon, and onion) are kitchen regulars. That means you're making something delicious without an expensive grocery list.

Plus, this salad is a perfect make-ahead dish. It actually tastes better after a little time in the fridge, making it ideal for parties, meal prep, or saving your sanity before a busy day.

And if you're serving a crowd, this recipe easily doubles or triples. Trust me — you'll want leftovers.

This easy favorite transitions beautifully into the next section, where we take a closer look at what goes into making the perfect pea salad.

Ingredient Notes

The beauty of this Pea Salad is in its simplicity — just a few everyday ingredients that come together to create something surprisingly delicious and satisfying.

Frozen peas are the star of the show here. Choose sweet green peas, and make sure they’re fully thawed before mixing. There’s no need to cook them — thawing preserves their natural crunch and bright flavor. I like to spread them out on a paper towel for a few minutes to drain any extra moisture.

Mayonnaise creates the rich, creamy base for the dressing. If you're not a mayo fan, you can substitute half of it with sour cream or plain Greek yogurt for a lighter version. Just be sure to stick with full-fat for the best flavor and texture.

Crispy bacon adds smoky, salty depth and a satisfying crunch. I usually cook mine in the oven until it’s extra crisp, then crumble it over the salad just before serving. For a shortcut, pre-cooked bacon bits work too, but fresh really makes a difference.

Red onion provides a sharp contrast that cuts through the richness. Slice it thin so it doesn’t overpower, and if you're worried about the bite, let the slices sit in cold water for 10 minutes before adding them to the mix — it mellows them out nicely.

Cheddar cheese is optional, but highly recommended. I like to cube it into small chunks for a heartier feel, but shredded works just as well. Use sharp cheddar for extra flavor punch.

No fancy tools needed here — just a large mixing bowl and a spoon. If you're prepping ahead, a salad container with a tight lid makes storing and transporting this dish a breeze.

How To Make This Pea Salad

Making this Pea Salad couldn’t be easier. Here’s how to do it in just a few simple steps.

Start by thawing your frozen peas. You can leave them in the fridge overnight or run them under cool water in a colander for a faster method. Once thawed, pat them dry with paper towels to keep the dressing from getting watery.

Next, prepare your bacon. Cook it to your desired crispness and let it cool before crumbling. If you're using bacon bits, make sure they’re high quality — they should be crunchy and flavorful, not chewy.

In a large bowl, combine the mayonnaise, a splash of vinegar or lemon juice, and a bit of salt and pepper. Whisk it together until smooth — this is your creamy, tangy dressing base.

Add the peas, diced red onions, and cubed cheddar into the bowl with the dressing. Gently fold everything together so the peas stay whole and the ingredients are evenly coated.

Finally, toss in the crispy bacon and give it one last gentle stir. For the best flavor, cover and chill the salad for at least 30 minutes before serving. This helps the flavors meld and the dressing thicken slightly.

From start to finish, you’re looking at about 15 minutes of prep and a little fridge time. The result? A cool, creamy, irresistible salad that goes with everything from grilled meats to sandwiches.

Storage Options

This Pea Salad is a dream when it comes to storage. It holds up beautifully in the fridge and actually gets better over time as the flavors meld together.

Store any leftovers in an airtight container. It will stay fresh for up to 3 days in the refrigerator, though you may want to give it a quick stir before serving if it’s been sitting.

Avoid freezing, as the creamy dressing doesn’t thaw well and the texture of the peas can become mushy.

When reheating isn’t an option — like with cold salads — freshness is everything. If you’re prepping ahead for an event, just wait to stir in the bacon until right before serving to maintain its crunch.

Variations and Substitutions

The beauty of this Pea Salad is how adaptable it is. You can tweak it a dozen ways depending on what you have in your fridge or who you’re serving.

Try swapping red onion with chopped green onions or chives for a milder flavor. They add the same sharpness without the bite.

For a vegetarian version, simply skip the bacon or use a plant-based alternative. Smoked almonds or sunflower seeds can offer a nice crunch in its place.

If you’re dairy-free, skip the cheddar cheese or use your favorite non-dairy cheese substitute. You could also experiment with feta or goat cheese for a tangy twist.

Craving a little sweetness? A handful of raisins or diced apples adds a pop of unexpected flavor that plays beautifully with the creamy base.

You can even give it an herby boost with chopped fresh dill or parsley — it brings brightness that balances the richness perfectly.

However you choose to customize it, don’t be afraid to experiment. This recipe is forgiving, flexible, and always a crowd-pleaser.

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