Pea Salad Recipe
This easy, no-bake Pea Salad Recipe is a fresh, creamy side dish that’s perfect for summer barbecues, Easter side dish spreads, or a healthy option any night of the week.
Full Recipe Introduction
Pea salad is one of those under-the-radar classics that somehow stole my heart back in my twenties—simple, bright green peas tossed in a tangy creamy dressing with crisp bacon bits and shredded cheese. What makes this pea salad recipe unique is how it blends cool crunch with savory richness, all without firing up the oven. I love serving it alongside grilled chicken at Memorial Day picnics, or as a vegetarian-friendly addition to Easter morning brunch. With green peas loaded with fiber and vitamin C (one cup delivers nearly 8 grams of protein!), you’re getting both taste and nutrition in every forkful. You know what? It’s practically a health hug in a bowl.
Why You’ll Love This Recipe
• No oven needed—just a quick stir and you’re done
• Ready in under 20 minutes—perfect for last-minute side dishes
• Vegetarian-friendly swap—omit bacon or use turkey bits
• Creamy dressing you can customize—Greek yogurt or mayo base
• Bright, fresh flavor with peas, onion, and herbs
• Ideal for summer potlucks, Easter, BBQs, or weekday meals
• Make-ahead magic—flavors deepen after a few hours in the fridge
• A vibrant green side that appeals to kids and grown-ups alike
Ingredients
• 4 cups frozen green peas, thawed (or fresh shelled peas in season)
• 6 slices bacon, cooked until crisp and chopped (or turkey bacon)
• 1 cup shredded sharp cheddar cheese (Colby-Jack works too)
• ½ small red onion, finely diced (mild sweet onion is fine)
• 1 cup mayonnaise (Duke’s or your favorite brand)
• ½ cup plain Greek yogurt (whole-milk for extra creaminess)
• 2 tbsp apple cider vinegar (bright acidity)
• 1 tbsp Dijon mustard (adds gentle heat)
• 1 tbsp honey (optional, balances tang)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley or dill (for garnish)
Tips:
- Use whole-milk Greek yogurt for a silkier dressing.
- If peas are extra wet after thawing, spread them on a paper towel to remove excess moisture.
- Swap in vegan mayo and skip bacon for a fully vegetarian salad.
Directions
1. In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, and honey until smooth. Hint: taste and adjust the tang with more vinegar or honey.
2. Add thawed peas to the dressing, folding gently so each pea is coated in that creamy mixture. Pro tip: use a silicone spatula to avoid smashing the peas.
3. Stir in chopped bacon, shredded cheddar, and diced red onion. Toss lightly—this keeps the salad airy, not mashed.
4. Season with salt and plenty of black pepper; give it one final, gentle mix.
5. Cover the bowl with plastic wrap and chill for at least 1 hour in the fridge—this melds the flavors beautifully.
6. Before serving, sprinkle chopped parsley or dill on top for a fresh herbal note.
Servings & Timing
Yield: Serves 6–8 as a side dish
Prep Time: 15 minutes
Chill Time: 1 hour (or up to overnight for deeper flavor)
Total Time: About 1 hour 15 minutes
Variations
• Mediterranean twist: swap cheddar for crumbled feta and add chopped kalamata olives.
• Southwestern kick: fold in diced jalapeño, canned corn, and cilantro.
• Vegan version: use plant-based mayo, skip cheese and bacon, boost with roasted chickpeas.
• Dill pickle twist: add chopped dill pickles and a teaspoon of pickle juice to the dressing.
• Herb explosion: mix in chopped basil, chives, and mint for a garden-fresh vibe.
Storage & Reheating
Store your pea salad in an airtight container in the fridge for up to 3 days—after that, peas can turn a bit mushy. No need to reheat: this is best served cold or at room temperature. Make it a day ahead for holiday potlucks; just give it a gentle stir before plating to freshen up the texture.
Notes
During testing, I learned that overdressing can water down the peas—start with less dressing and add more if needed. If your bacon isn’t super salty, bump up the salt by a quarter teaspoon. For extra crunch, sprinkle some toasted sunflower seeds on top right before serving. And honestly, I sometimes toss in a handful of diced red bell pepper when summer tomatoes aren’t quite sweet yet.
FAQs
Q: Can I use fresh peas instead of frozen?
A: Absolutely—blanch fresh peas in boiling water for 1–2 minutes, then plunge into ice water before draining.
Q: How do I keep the salad from getting watery?
A: Drain thawed peas on paper towels and start with a slightly firmer dressing, adding moisture only as needed.
Q: Will this pea salad recipe hold up for potlucks?
A: Yes—just chill it well and give it a stir before serving; it travels beautifully in a sealed container.
Q: Can I prep ingredients ahead of time?
A: Sure—cook bacon, shred cheese, and whisk dressing up to a day ahead; assemble right before the chill phase.
Q: Is this suitable for Easter brunch?
A: It’s practically made for Easter side dish spreads—bright green, festive, and easy to scale up.
Q: How can I make it lower in fat?
A: Swap half the mayo for extra Greek yogurt, and choose lean or turkey bacon.
Q: Any tips for picky eaters?
A: Pick out the onion chunks or blend the dressing smoother; children often enjoy the creamy peas and cheese.
Q: What goes well alongside this pea salad?
A: Grilled ham, fried chicken, potato salad, or a loaf of warm crusty bread—so many options!
Conclusion
This Pea Salad Recipe is your new go-to when you need a quick, healthy, and crowd-pleasing side dish—no baking required. Its creamy dressing, fresh green peas, and savory bacon make it a standout at summer barbecues, Easter brunches, or any weeknight dinner. Give it a try, and don’t forget to leave a comment below telling me how you customized yours or link to your favorite side dishes.
Pea Salad Recipe
Ingredients
- 4 cups frozen green peas thawed (or fresh shelled peas in season)
- 6 slices bacon cooked until crisp and chopped (or turkey bacon)
- 1 cup shredded sharp cheddar cheese (Colby-Jack works too)
- 1/2 small red onion finely diced (mild sweet onion is fine)
- 1 cup mayonnaise (Duke’s or your favorite brand)
- 1/2 cup plain Greek yogurt (whole-milk for extra creaminess)
- 2 tbsp apple cider vinegar (bright acidity)
- 1 tbsp Dijon mustard (adds gentle heat)
- 1 tbsp honey (optional, balances tang)
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley or dill (for garnish)
Instructions
- In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, and honey until smooth. Taste and adjust tang with more vinegar or honey.
- Add thawed peas to the dressing, folding gently to coat each pea. Avoid smashing peas by using a silicone spatula.
- Stir in chopped bacon, shredded cheddar, and diced red onion. Toss lightly to keep the salad airy.
- Season with salt and black pepper. Cover and chill for at least 1 hour to meld flavors. Sprinkle with chopped parsley or dill before serving.
