There is nothing like sweet summertime and a fresh pea salad. This Pea Salad recipe is packed with peas, cheese, bacon, onions, all coated in a creamy mayo and vinegar dressing.
I always love trying a new fresh salad where the base ingredient isn’t lettuce. It really broadens the term ‘salad’. If you also are a fan, then you have to check out my Cucumber Dill Salad, Chickpea Salad, and Broccoli Salad with Lemon Poppy Seed Yogurt Dressing.
The Perfect Summer Salad
Pea Salad is a staple in our house. It is one of my husband’s FAVORITE dishes and in the summertime this recipe is almost on constant rotation.
Believe it or not, growing up I actually never had Pea Salad until I met my husband and my now mother-in-law made it for me. I was blown away at all the flavors and wondered how I had not had this dish before. Well, through trial and error, and with my husband as the food critic, I finally created what I consider to be the BEST pea salad.
What is in Pea Salad?
Let’s breakdown the ingredients that make this recipe so scrumptious!
Most importantly, the fresh and crisp peas. I prefer frozen peas compared to canned peas because canned peas are too mushy and lose some of their bright green coloring.
Crispy and crumbled bacon, which of course adds in a nice crunchy element to this dish.
Sharp cheddar cheese, you can use any cheddar cheese but I like the sharp cheddar that adds in that extra zing of flavor to the recipe.
Red onions for the strong flavoring they give off and a creamy mayonnaise and vinegar dressing to coat everything together.
Voila the perfect pea salad!
How to Make Pea Salad
Assemble your ingredients. For exact amounts see the recipe card below.
In a large bowl, combine the mayonnaise, sour cream, vinegar, sugar, salt, and pepper and mix together.
Next, add in the peas, bacon, cheese and onion and gently mix together.
Finally, refrigerate until ready to serve.
To STORE this recipe, you can do so in your fridge for about 5 days. If you are looking to FREEZE this recipe then do so before adding the dressing. It will last for about a month in the freezer and then, when you are ready to serve, allow it to thaw to room temperature and add the dressing and serve!
Other Delicious Summer Side Dishes:
- Coconut Lime Rice
- Mexican Corn on the Cob
- Oven Baked Beans
- Oven Roasted Broccoli
- Instant Pot “Baked” Potatoes
Pea Salad Recipe
- 4 cups frozen peas - defrosted
- 2/3 cup bacon - cooked and crumbled
- 8 oz sharp cheddar cheese - cut into small cubes
- 1/2 cup red onion - diced
- 1/3 cup mayonnaise
- 1/2 cup sour cream
- 2 tsp white vinegar
- 1 Tbsp sugar
- Salt and Pepper to taste
- In a large bowl, combine the mayonnaise, sour cream, vinegar, sugar, salt, and pepper and mix together.
- Next, add in the peas, bacon, cheese and onion and gently mix together.
- Finally, refrigerate until ready to serve.