Pea Salad Recipe

There's something about a cool, creamy pea salad that instantly brings back memories of summer picnics and potluck dinners. Each bite bursts with freshness—crisp peas, tangy dressing, salty bacon, and just the right touch of sweetness.

this Recipe

I first made this on a whim when I had a bag of frozen peas and a half-empty jar of mayo to use up. Now, it’s a non-negotiable side at our family cookouts. Quick, budget-friendly, and unexpectedly addictive, this pea salad is the side dish that always disappears first.

Let's dive into what makes this chilled classic so special.

Why You'll Love This Pea Salad

Get ready to meet your new go-to side dish. This pea salad is packed with flavor, super simple to throw together, and guaranteed to be a hit with everyone at the table.

First off, it’s ridiculously easy. You don’t even need to cook the peas! Just a quick thaw and toss, and they’re ready to soak up all that creamy dressing. It's a five-minute prep wonder that tastes like it took hours.

It’s perfect for your budget too. Frozen peas, a bit of mayo, and some pantry staples are all you need. It’s one of those rare dishes that’s both inexpensive and completely crowd-pleasing.

This recipe is also incredibly versatile. Want to make it vegetarian? Skip the bacon. Prefer it a little tangier? Add a splash of vinegar. It adapts beautifully to your tastes and fridge contents.

And the best part? You can make it ahead. In fact, it gets better as it chills. Perfect for meal prep, parties, and stress-free entertaining.

Next, let’s break down the simple but powerful ingredients behind this classic side.

Ingredients Notes

What makes this pea salad shine is the harmony of humble ingredients coming together to create something greater than the sum of their parts. Each one plays a specific role in delivering creamy, crunchy, savory goodness.

Frozen peas are the star here, and there’s no need to cook them. Just rinse under cold water to thaw and drain well. They hold their shape and give a juicy pop of sweetness that’s essential to this dish. Avoid canned peas—they’re too mushy and lack the vibrant color and bite.

Mayonnaise forms the creamy base of the dressing. Use a good-quality mayo for best results. If you prefer a lighter version, you can use half mayo and half plain Greek yogurt or sour cream without compromising on flavor or texture.

Red onion adds just the right amount of sharpness and crunch. Dice it finely so it doesn’t overpower each bite. You could also soak the chopped onion in cold water for a few minutes to mellow its bite before mixing it in.

Crispy bacon brings smoky, salty depth to the salad. I usually bake mine in the oven for even cooking and less mess, then crumble it once cool. It contrasts beautifully with the sweet peas and creamy dressing.

If you like a little extra texture and richness, shredded cheddar cheese is a fantastic addition. It melts slightly into the dressing as the salad chills, binding everything together into a rich, savory bite.

As for tools, all you need is a mixing bowl, a strainer for the peas, and a sharp knife for the prep. No cooking required unless you're frying bacon—which you can also buy pre-cooked to save even more time.

How To Make This Pea Salad

Making this pea salad couldn’t be easier, and it all starts with prepping your peas. Rinse frozen peas under cold water in a colander for about a minute until they’re thawed. Let them drain thoroughly so you don’t end up with a watery salad.

While the peas are draining, cook your bacon if you haven’t already. I like to bake it in the oven at 400°F on a parchment-lined sheet for about 15 minutes. Once it’s crispy, pat it dry and crumble it into small pieces.

Next, finely dice your red onion. You want small pieces so they blend into the salad rather than dominate each bite. If you're sensitive to raw onion, soaking them in cold water for five minutes really helps tame the sharpness.

Now, it’s time to mix. In a large bowl, combine your thawed peas, crumbled bacon, diced onion, and shredded cheddar (if using). In a smaller bowl, whisk together your mayonnaise and a touch of sugar for balance. Some people like to add a teaspoon of vinegar or a squeeze of lemon juice at this point for brightness—totally up to your taste.

Pour the dressing over the pea mixture and stir gently to combine. Try not to mash the peas—you want to keep that lovely pop in each bite. Once everything is coated and evenly mixed, cover and chill in the fridge for at least 30 minutes to let the flavors meld.

From start to finish, this salad takes about 10 minutes of hands-on time. The rest is just letting it hang out in the fridge and do its magic. When you're ready to serve, give it a quick stir and enjoy the burst of creamy, savory, crunchy freshness.

Storage Options

One of the best things about this pea salad is how well it stores. It actually tastes better the next day after the flavors have had more time to mingle.

To store, transfer the salad to an airtight container and place it in the refrigerator. It will keep beautifully for up to 3 days. Be sure to stir before serving, especially if any liquid has settled at the bottom.

If you're planning ahead for a gathering, you can mix everything except the bacon and refrigerate it up to 24 hours in advance. Just stir in the bacon right before serving to keep it crispy.

This salad does not freeze well, unfortunately. The creamy dressing and peas don’t thaw in an appetizing way, so it's best enjoyed fresh from the fridge.

To rehydrate the dressing if it thickens up a bit in the fridge, simply stir in a splash of milk or a spoonful of mayo until it loosens to your desired consistency.

Variations and Substitutions

This pea salad is a chameleon—it can take on so many forms depending on your mood or what’s in your kitchen. Here are a few ways to change it up.

For a lighter twist, swap out half of the mayonnaise for plain Greek yogurt or light sour cream. You’ll still get creaminess with a touch more tang and less fat.

If bacon isn’t your thing or you want a vegetarian version, try smoked almonds or sunflower seeds for that salty crunch. Chopped pickles or olives can also add a punch of umami.

Don’t love raw onion? Sub in chopped green onions or chives for a milder flavor. You’ll still get a fresh bite without the sharpness.

Add-ins like hard-boiled eggs, diced celery, or water chestnuts give extra texture and heft. You can even turn it into a heartier main by mixing in some cooked small pasta or chickpeas.

Cheese lovers can experiment with pepper jack, feta, or even blue cheese crumbles for different flavor profiles. Each brings its own personality to the bowl.

No matter how you spin it, this pea salad is endlessly customizable. Don’t be afraid to play around and make it your own—it’s nearly impossible to mess up, and you just might land on your new favorite version.

Print