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.
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.
Notes
During testing, overdressing can water down the peas, start with less and add more if needed. For extra crunch, sprinkle toasted sunflower seeds on top. Add diced red bell pepper for sweetness if needed.
Love this recipe?Follow us at @thenandnowspace for more