Creamy Pea Salad with Bacon

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Craving a delicious springtime salad that’s easy to make and bursting with flavor? Look no further than this fantastic pea salad recipe made with sweet peas, crispy bacon, and a creamy dressing.

Creamy pea salad recipe made with crispy pieces of chopped bacon.
Table of Contents
  1. Key ingredients
  2. Cook the bacon
  3. Make the dressing
  4. Assemble the salad
  5. Flavor variations
  6. Serving suggestions
  7. Frequently asked questions
  8. Cream Pea Salad with Bacon Recipe

This easy 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 around, 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.

Key ingredients

Ingredients necessary for this pea salad recipe.
  • 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.

Cook the bacon

I use regular strips of bacon for the recipe. Cook them on the stovetop until crispy. It takes about 3 minutes per side, depending on the thickness. Alternatively, you can cook a larger tray of bacon in the oven. Drain and let them cool down, then chop them into smaller bits. Bacon bits are a good substitute if you’re short on time; you’ll need ¾ cups.

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. That’s it! It adds a velvety and rich coating that clings to the surface of the ingredients.

Assemble the salad

Once the dressing is prepared, it’s time to dress the salad. Toss the defrosted peas, chopped bacon, cheddar cheese, diced red onion, and creamy dressing in a large serving bowl. 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!

Flavor variations

  • 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 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.

Serving suggestions

Frequently asked questions

Can I use frozen peas for the salad?

Frozen peas are the best option for taste and texture when fresh ones are unavailable. They have already been blanched, so no additional cooking is required—defrost before using.

Can I use canned peas for pea salad?

Canned peas are a quick substitute for frozen or fresh. Drain the peas well before using them. They do not need to be cooked. They will have a duller green color and a softer texture from the canning process.

What kind of dressing should I use for pea salad?

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.

Can I make pea salad in advance?

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.

Wooden serving spoon scooping a serving of pea salad out of a bowl.

Should I blanch fresh peas before adding them to the salad?

The sweet taste of fresh peas will add a lovely flavor to the salad when in season. 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.

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Cream Pea Salad with Bacon

Delicious pea salad recipe perfect for any occasion! Packed with flavor, this dish combines crisp peas, tangy bacon, and creamy dressing, making it a crowd-pleaser every time.
4.67 from 6 votes
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings 10 servings
Course Side
Cuisine American


  • 4 cups frozen peas
  • 8 slices bacon
  • 1 cup sharp cheddar cheese, ¼" cubes
  • cup diced red onion, ⅛" dice
  • ½ cup sour cream
  • cup mayonnaise
  • 1 tablespoon honey, or sugar
  • 2 teaspoons apple cider vinegar, or white vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper


  • Defrost the Peas – Thaw the peas either in the microwave or submerged 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.


  • Short Video: Watch this recipe come together.
  • 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
Cream Pea Salad with Bacon
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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4 Comments Leave a comment or review

  1. 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

  2. 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?

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