Craving a delicious side salad that’s easy to make and bursting with flavor? Look no further than my easy pea salad recipe, which features sweet peas, crispy bacon, and a creamy dressing.
Recipe Science
- Using fresh or thawed peas in the salad provides a naturally sweet and tender texture that complements the other ingredients.
- Mixing peas with mayonnaise creates a creamy dressing that binds the ingredients together, providing a cohesive and rich texture.
- Adding ingredients like onions and cheese introduces contrasting flavors and textures, enhancing the overall complexity and appeal of the salad.
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Why It Works
This green pea salad is my go-to side dish for picnics, special occasions, or barbecues. It’s the perfect fresh and flavorful vegetable recipe that can be prepared in advance. What’s not to love about sweet peas, bacon, and cheddar cheese tossed in a creamy dressing?
If fresh peas are in season, especially during the springtime, add them in! However, to make this recipe year-round, grab a bag of frozen peas. They come pre-cooked, so just quickly defrost them and add the other delicious ingredients. This refreshing salad is excellent to pair with grilled chicken or salmon or for brunch with quiche or savory crepes.
Ingredients You’ll Need
- Peas: For convenience, use frozen sweet peas. Defrost them in cold water or the microwave using the defrost setting. Fresh peas can be used but should be cooked before adding them to the salad.
- Bacon: They add a smokey and savory taste.
- Cheese: Use medium or sharp cheddar cheese. Cut them into ¼ inch cubes, or use shredded cheese as a quick substitute.
- Onion: Use finely diced red onions or shallots for a more garlicky taste.
- Creamy Sauce: A combination of sour cream, mayonnaise, honey, apple cider vinegar, salt, and pepper.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
- Add chopped boiled eggs for extra creaminess and protein.
- Add diced ham, turkey, or chicken instead of bacon.
- Substitute Greek yogurt for sour cream.
- Stir in some homemade ranch dressing for an herbaceous flavor.
- Add fresh herbs like dill, tarragon, chives, or green onions.
- Use other types of vinegar like distilled white, white wine, red wine, or rice vinegar.
How to Make Pea Salad
Step 1: Defrost the Peas
Thaw frozen peas either in the microwave or submerged in cool water. Drain the well, shaking off any excess moisture.
Step 2: Cook the Bacon
For the recipe, I use regular strips of bacon. I cook them on the stovetop until crispy, about 3 minutes per side, depending on the thickness.
Drain and let them cool down, then chop them into smaller bits.
Pro Tip: Alternatively, you can cook a larger tray of bacon in the oven. Bacon bits are a good substitute if you’re short on time; you’ll need ¾ cups.
Step 3: Make the Dressing
What makes this green pea salad such a hit is the creamy dressing. It’s made with six simple ingredients: sour cream, mayonnaise, honey, apple cider vinegar, salt, and pepper.
The dressing adds a velvety and rich coating that clings to the ingredients’ surfaces.
Step 4: Assemble the Salad
In a large serving bowl, add the defrosted peas, chopped bacon, cheddar cheese, diced red onion, and creamy dressing.
Once the dressing is prepared, add it to the mixing bowl. Toss the ingredients together to evenly distribute.
Step 5: Ready to Serve
Serve at room temperature or let it chill to let the flavors meld together before enjoying. What’s great is you can make this salad several days ahead to save on prep time the day of serving. Store leftovers in the refrigerator for up to four days. It tastes even better the next day!
Frequently Asked Questions
When fresh peas are unavailable, frozen peas are the best option for taste and texture. They have already been blanched, so no additional cooking is required—defrost before using.
Canned peas are a quick substitute for frozen or fresh. Drain the peas well before using them. They do not need to be cooked. The canning process dulls the peas’ green color and softens their texture.
For a creamy classic pea salad, mix sour cream and mayonnaise for the base. Ranch dressing is a quick and convenient option. For a more tangy taste, try Italian dressing or balsamic vinaigrette.
Yes! The salad ingredients hold up well when premade. Cover and store in an airtight container in the refrigerator for up to four days. It tastes delicious, served chilled.
When in season, the sweet taste of fresh peas will add a lovely flavor to the salad. Young fresh peas that have been shelled have a snappy texture. You can eat them raw in the pea salad. Tougher vegetables, or if you prefer a softer texture, can be blanched first. Cook the peas in boiling water for a few minutes until crisp and tender. Chill in an ice-water bath to stop the cooking process. Drain well, then add them to the salad.
More Side Salads
If you tried this Classic Pea Salad recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Classic Pea Salad
Ingredients
- 4 cups frozen peas
- 8 slices bacon
- 1 cup sharp cheddar cheese, ¼" cubes
- ⅓ cup diced red onion, ⅛" dice
- ½ cup sour cream
- ⅓ cup mayonnaise
- 1 tablespoon honey, or sugar
- 2 teaspoons apple cider vinegar, or white vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Defrost the Peas – Thaw the peas in the microwave or submerge in cool water. Drain the well, shaking off any excess moisture.
- Cook the Bacon – Add half of the bacon slices to a large skillet and turn the heat to medium. Cook until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain excess grease. Repeat with the remaining slices. Finely chop into smaller pieces.
- Make the Dressing – In a medium bowl, whisk together the sour cream, mayonnaise, honey, apple cider vinegar, salt, and pepper.
- Assemble – In a large bowl, add the defrosted peas, chopped bacon, cheese, and onions. Drizzle with the dressing and toss to evenly coat. Season with salt and pepper to taste.
- To Serve – Transfer to a serving bowl and serve immediately. Alternatively, cover and refrigerate until ready to serve.
Recipe Video
Notes
- Recipe Yield: About 4 ½ cups
- Dressing Yield: About ¾ cup
- Serving Size: About ½ cup
- Using Cooked Bacon: Add ¾ cup of cooked chopped bacon.
- Storing: Refrigerate in an airtight container for up to 4 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Michele says
I was so excited to make this salad and followed the recipe exactly. I even gently spun the peas in a salad spinner to dry them as much as possible.
There is just waaaay too much dressing. I chilled the salad for a few hours and was disappointed to find the bottom third of the had been soaking in dressing. The bacon was soggy, the cheese was mush – nasty. I was able to carefully salvage the top layer.
I will make this again but will pull back on the dressing.
Jessica Gavin says
I appreciate your feedback! If you want to make in advance, I would wait to add the dressing until right before serving so the ingredients don’t get soggy or mushy. Definitely adjust the dressing to your taste preference.
Simone @ In Simone's Kitchen says
That looks so delicious! I love salads like this and peas are such an easy vegetable to use! And let’s face it: anything is better with bacon right?
Jessica Gavin says
Agreed! Bacon is always a tasty add-in to any dish.
Caren says
Hello recipe is great . Question what if the peas are tough. I made and frozen peas were tough. I had before with canned and not
Jessica Gavin says
Did you defrost the peas, not heat them in the microwave? Cooking too long can make the peas tough.