Pea Salad Recipe

There's something wonderfully retro and comforting about a cold bowl of pea salad—it’s creamy, crunchy, slightly tangy, and bursting with fresh flavor. Whether served at a summer BBQ or alongside a cozy weeknight dinner, this dish always brings a touch of brightness to the table.

this Recipe

I remember first tasting pea salad at a family potluck in the Midwest, surrounded by casserole dishes and picnic tables. It was love at first bite: the sweet pop of peas, the salty chew of bacon, and that creamy dressing tied it all together. It's been a staple in my recipe box ever since, thanks to how easy, affordable, and crowd-pleasing it is.

Ready to fall in love with this classic all over again? Let’s talk about why this version of pea salad is one you’ll keep coming back to.

Why You'll Love This Pea Salad

Get ready to meet your new favorite side dish. This pea salad hits all the right notes—it's fresh, creamy, crunchy, and full of personality.

First off, it’s incredibly easy to make. With just a few basic ingredients and no stove required (aside from crisping the bacon), you can throw it together in 15 minutes flat. Perfect for busy weeknights, last-minute guests, or laid-back gatherings.

This salad is also seriously budget-friendly. Using frozen peas and pantry staples keeps costs low, without sacrificing flavor. Plus, it makes a generous batch that easily feeds a crowd.

It’s surprisingly versatile, too. You can switch up the mix-ins, add some cheese, or make it vegetarian—whatever works best for your preferences or what’s in your fridge.

And finally, it’s a proven crowd-pleaser. Even people who claim they don’t like peas usually come back for seconds. Trust me—it’s the creamy dressing and crispy bacon that wins them over every time.

This brings us to the heart of the recipe: the ingredients that make this salad sing.

Ingredients Notes

What makes this pea salad so special is the way simple ingredients come together to create something crave-worthy. Here's what to know about each component.

Frozen peas are the star of the show. I prefer petite peas—they’re tender, sweet, and thaw quickly without getting mushy. Be sure to rinse them under cool water and let them drain thoroughly to avoid a watery salad.

Crispy bacon adds that irresistible salty crunch. You can cook it on the stovetop, in the oven, or even use pre-cooked bacon to save time. Just make sure it’s nice and crisp so it holds up in the creamy dressing.

Red onion brings a pop of sharpness and color. I like to dice it finely so it doesn’t overpower each bite. If raw onion is too strong for your taste, soak the diced pieces in cold water for 10 minutes before adding.

Cheddar cheese, especially sharp cheddar, provides richness and tang. I recommend cutting it into small cubes rather than shredding it—this way, you get satisfying little bites of cheese throughout the salad.

The dressing is a creamy blend of mayonnaise, sour cream, and a touch of vinegar or lemon juice for brightness. Some people like to add a pinch of sugar for sweetness, but I usually skip it—the peas are sweet enough on their own.

No special equipment is needed for this recipe—just a large bowl, a spoon, and a knife. If you’re making it ahead, a covered container helps it chill and meld beautifully in the fridge.

How To Make This Pea Salad

Making pea salad is wonderfully straightforward and quick. Here’s how to bring it all together.

Start by thawing the peas. Place them in a colander and rinse under cold water until fully thawed. Shake off any excess water and set aside to drain while you prep the rest of the ingredients.

Next, cook the bacon until crisp. I usually bake mine in the oven at 400°F for about 15-18 minutes—it’s less messy and frees up the stovetop. Once cooked, let it cool, then crumble or chop it into bite-sized pieces.

While the bacon cooks, dice the red onion finely and cube the cheddar cheese into small ¼-inch pieces. Having consistent sizes helps ensure every bite is perfectly balanced.

In a large mixing bowl, whisk together the mayonnaise, sour cream, and vinegar (or lemon juice). Add salt and pepper to taste. This dressing should be tangy and creamy, with just enough acidity to cut through the richness.

Add the peas, cheese, bacon, and onion to the bowl. Gently fold everything together until well coated with the dressing. Take your time here to avoid mashing the peas.

Let the salad chill for at least 30 minutes before serving—this allows the flavors to meld and makes for a more cohesive dish. Total prep time is about 15 minutes, plus optional chill time. It’s that easy!

Storage Options

Pea salad stores beautifully, which makes it great for meal prep or leftovers.

To store, transfer any leftovers to an airtight container and refrigerate. It will keep well for up to 3 days, though the texture is best within the first 48 hours.

If making ahead, prepare the salad and keep the dressing separate. Toss everything together right before serving to maintain maximum freshness and crunch.

Avoid freezing, as the dairy-based dressing and peas don’t thaw well. The salad can become watery and lose its creamy texture.

To reheat? Don’t! This one’s meant to be served chilled or at room temperature. If it’s been in the fridge, just give it a gentle stir and let it sit out for a few minutes before serving.

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Variations and Substitutions

One of the best things about this pea salad is how easy it is to customize. Here are a few fun twists and substitutions you can try.

If you’re vegetarian, simply leave out the bacon or replace it with smoked almonds or toasted sunflower seeds for that same savory crunch.

Want to make it lighter? Use Greek yogurt in place of sour cream or mayo. The flavor is slightly tangier, but still creamy and satisfying.

For extra protein, stir in hard-boiled eggs or diced ham. It turns the salad into more of a main dish than a side—and it’s great for using up leftovers.

Cheese swaps are welcome too! Try pepper jack for a little kick, or feta for a tangier profile. Just stick to a firm cheese that holds its shape well.

Don’t be afraid to mix in other veggies. Diced bell peppers, celery, or even shredded carrots add color and crunch, making the salad even more vibrant and nutritious.

Have fun with it! The beauty of this dish lies in its simplicity and adaptability. Once you’ve got the base down, the possibilities are endless.

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