Pea Salad Recipe

There’s something about a chilled bowl of pea salad that instantly brings back memories of sunny picnics and family cookouts. Crisp, sweet peas tossed in a creamy dressing with salty bacon and sharp cheddar — it’s a flavor combination that never goes out of style.

I first made this pea salad when hosting a last-minute barbecue. I needed a quick side dish that could be thrown together with pantry staples, and it’s been a hit ever since. It’s cool, crunchy, and creamy — the ultimate crowd-pleaser.

Let’s dive into why this simple classic should be your next go-to side dish.

Why You’ll Love This Pea Salad

Get ready to meet your new favorite chilled side dish. This pea salad isn’t just delicious — it’s an easy win for anyone looking to round out a summer spread.

First, this salad is ridiculously quick to make. You can have it prepped and in the fridge in under 15 minutes, making it perfect for busy days or last-minute potlucks.

It’s also incredibly budget-friendly. Frozen peas, mayo, cheese, and a few pantry staples are all it takes. No need for fancy ingredients or special grocery trips.

Don’t let the simplicity fool you — the flavor is on point. The sweetness of the peas, saltiness of the bacon, and richness of the dressing come together in a perfectly balanced bite.

And here’s the kicker: it’s super customizable. Whether you like it with red onion, hard-boiled eggs, or shredded carrots, there’s plenty of room to make it your own.

Now, let’s take a closer look at what makes this salad shine — one ingredient at a time.

Ingredient Notes

The beauty of this pea salad lies in its humble ingredients, which come together to create a dish far more flavorful than you'd expect. With just a few tweaks, you can tailor it to suit any taste or dietary need.

Frozen peas are the star of the show here. Make sure to use petite sweet peas for the best texture and flavor. They thaw quickly and maintain a pleasant snap — no need to cook them.

Mayonnaise serves as the creamy base of the dressing. If you're looking to lighten it up, you can swap half for sour cream or plain Greek yogurt. The mayo provides richness and helps the flavors meld together beautifully.

Bacon adds a smoky, salty punch that cuts through the creaminess. Fry it up until crisp and crumble it in just before serving so it stays crunchy. You can also use bacon bits in a pinch, but fresh is best.

Cheddar cheese brings boldness and a bit of bite. I prefer using sharp cheddar, cut into small cubes rather than shredded, so you get a little cheese in every bite. Feel free to mix in Colby Jack or pepper jack for a twist.

To give the salad a bit of zip, red onion is a must. Thinly sliced, it adds a pop of color and a gentle bite that balances the sweetness of the peas. If raw onion is too strong for your taste, give the slices a quick soak in cold water first.

You’ll only need basic kitchen tools: a sharp knife, cutting board, large mixing bowl, and a spoon for tossing everything together. A colander is helpful for quickly thawing and draining the peas.

How To Make This Pea Salad

This chilled salad couldn’t be simpler to make. With just a few ingredients and minimal prep, you’ll have a side dish that feels both nostalgic and fresh.

Start by thawing the frozen peas. You can leave them in the fridge overnight or pour them into a colander and run cold water over them for a few minutes. Once thawed, shake off excess water to keep the salad from getting watery.

While the peas thaw, cook your bacon until it’s nice and crispy. Let it cool on paper towels, then crumble it into small pieces. This adds the perfect crunchy, salty contrast to the sweet peas and creamy dressing.

In a large bowl, combine the mayonnaise, a touch of apple cider vinegar for tang, and a bit of sugar to balance the flavors. Whisk until smooth — this is your classic creamy dressing that ties the salad together.

Toss in the peas, chopped red onion, cheese cubes, and most of the bacon. Stir gently so you don’t mash the peas. Once everything is well-coated, taste and adjust with salt and pepper if needed.

Cover and chill for at least 30 minutes. This lets the flavors meld and makes the salad even more refreshing. Right before serving, sprinkle the reserved bacon on top for that extra bit of crunch and color.

Altogether, you’re looking at about 10–15 minutes of hands-on time and 30 minutes of chilling. The result? A cool, creamy, flavorful side dish ready for any occasion.

Storage Options

This pea salad stores beautifully, making it ideal for meal prep or make-ahead gatherings. Just be sure to keep it chilled to maintain that crisp texture.

For the best results, store the salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. After that, the dressing may start to separate, and the peas can become mushy.

If you’re prepping ahead, you can mix everything except the bacon and store them separately. Stir the bacon in right before serving to keep it crisp.

Freezing isn’t recommended, as the mayo-based dressing and thawed peas don’t hold up well in the freezer. The texture changes too much once defrosted.

When reheating (if serving warm), gently bring the salad to room temperature. However, this dish is best enjoyed cold or slightly chilled straight from the fridge.

Variations and Substitutions

One of the best things about this classic pea salad is how adaptable it is. You can tailor it to suit just about any dietary preference or flavor craving.

For a healthier twist, try replacing half of the mayo with plain Greek yogurt or mashed avocado. It gives you that same creamy consistency with added protein or healthy fats.

Want to make it vegetarian? Skip the bacon and add in smoked almonds or roasted sunflower seeds for that same salty crunch. A handful of chopped dill pickles can also add zing.

If you’re looking to up the protein, toss in diced hard-boiled eggs or cooked, shredded chicken. This turns your side salad into a more substantial dish perfect for lunch or light dinners.

Prefer a little heat? Mix in a teaspoon of Dijon mustard or a few dashes of hot sauce to the dressing. You can also swap the cheddar for pepper jack to add a spicy kick.

Don’t be afraid to get creative with add-ins like shredded carrots, chopped celery, or even dried cranberries. They bring new textures and flavors while still keeping the salad fresh and vibrant.

With a simple base and tons of potential, this pea salad is one of those recipes you'll find yourself making — and customizing — again and again.

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