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Classic creamy pea salad is made with sweet green peas, crispy bacon, cheddar cheese, and green onions. This old-fashioned salad gets a fresh upgrade with herbs and toasted almonds, while the lightened-up creamy dressing keeps it healthier without sacrificing any of the delicious flavor. It’s always a hit at picnics, barbecues, and potlucks!
I’ll be honest, I’d never had pea salad up until I started testing this recipe. I knew this retro salad was popular at Easter and at summer gatherings, but had yet to taste it. I was pleasantly surprised at how much I love the flavors! The sweet peas pair perfectly with the salty bacon and cheese. I added my own additions of fresh dill, parsley, and toasted sliced almonds, and it made it even better!
The creamy dressing for this old-fashioned pea salad is traditionally made with either all mayo or a combination of mayo and sour cream. I decided to make it a little healthier and use less mayo and plain Greek yogurt instead of sour cream. The dressing is lightly sweetened with honey and apple cider vinegar gives a little tang. It is so good! I can see myself using this dressing on summer pasta salads, like this tuna pasta salad or even my harvest chicken salad.
Ingredient Notes
Peas – I like to use frozen peas that have been defrosted for this salad. Not only does it make the prep easy, but they have a fresher flavor and better texture than canned peas.
Onion – Most classic pea salad recipes call for red onion, but I like to use green onion. Red onion can sometimes have a sharp onion bite to it, whereas green onions are a little more mellow and not as overpowering. If you do like the strong onion flavor, feel free to substitute with red onion.
Bacon – Bacon and peas are a classic combo so it’s no wonder they work so well together in this salad! I like to use center cut bacon and getting it extra crisp is a must salads. Oven baked bacon is my favorite method, but if you’re in a hurry cook it in the microwave until it’s crisp. For a lighter option use turkey bacon.
Cheese – Cheddar cheese is best for this pea salad. The sharp cheddar flavor is a nice contrast to the sweet peas and dressing. I’ve seen recipes that use shredded cheese, but I like to cut the cheese into small cubes, about the size of peas. It adds a nice texture and there’s more flavor in every bite.
Dill and parsley – Fresh herbs are what make my pea salad unique and give it an updated fresh flavor.
Almonds – Toasted sliced almonds give the salad a nutty flavor and great crunch. You can also used slivered almonds or chopped almonds as an alternative. If you have a nut allergy sunflower seeds would be a good alternative.
Mayo and Greek yogurt – Pea salads usually use either all mayonnaise or a combination of mayo and sour cream. To make the dressing healthier I used Greek yogurt with a small amount of mayo. You still get the creamy rich flavor, but without all the fat and calories. I recommend using low-fat or whole milk Greek yogurt for the best flavor and consistency.
Apple cider vinegar and honey – The sweet and tangy elements of the dressing. You need them for the perfect balance. You can use white vinegar and sugar as an alternative, but I really like the added flavor that apple cider vinegar and honey provide.
Tips for Making Pea Salad
- Gently pat the defrosted frozen peas dry so the salad doesn’t have extra liquid in it.
- Just like pasta salad, the pea salad will absorb some of the dressing as it chills in the fridge. I suggest doubling the dressing recipe and having it on hand to mix into the leftovers so it isn’t as dry.
- You can make the salad ahead of time, but wait to add in the bacon and almonds until just before serving so they stay crisp and crunchy.
Substitutions and Variations
- Vegetarian Option – You can easily make this a vegetarian pea salad by omitting the bacon. Personally I think it really adds to the flavor, but even without it the salad tastes amazing!
- Bacon Alternatives – Instead of bacon try using pancetta or even your leftover Easter ham.
- Make it Healthier – You can make the dressing using just Greek yogurt. It will be more tangy and won’t have that mayo flavor, but will still be creamy and delicious. I still recommend using either low-fat or full-fat Greek yogurt for the best flavor and creamiest dressing.
- Canned peas – You can use canned peas for this salad, but they will be softer and the color won’t be the beautiful vibrant green that you get when you use frozen peas. Be sure to rinse the canned peas since they have sodium added to them.
Storage and Make Ahead Tips
Make-ahead tips – The dressing for the pea salad can be made 1-2 days ahead of time. You can prep the ingredients (except the bacon) for the salad a day ahead of time, but wait to combine everything just before serving so that the bacon and almonds stay crisp.
Storage – Pea salad with bacon will keep in an airtight container in the fridge for 3-4 days. Give it a stir before eating to redistribute the dressing. The bacon and peas won’t be as crisp, but the salad is still delicious.
More Spring and Summer Salads
Pea Salad Recipe
Ingredients
Dressing
- 1/3 cup Greek yogurt Full fat or 2% are best
- 2 tablespoons mayo
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1/2 teaspoon salt
- Black pepper to taste
Pea Salad
- 16 ounces frozen peas defrosted and patted dry
- 4 slices bacon cooked and chopped
- 1/3 cup thinly sliced green onions
- 4 ounces sharp cheddar cheese cut into pea sized cubes
- 1/4 cup toasted sliced almonds
- 2 tablespoons chopped parsley
- 1 tablespoon chopped fresh dill
Instructions
- Cook the bacon in a skillet until it's crisp, 6-8 minutes, or in the microwave 4-6 minutes. Let it drain on a paper towel lined plate to remove the excess grease. Chop or cut with kitchen scissors so it's a similar size to the peas and cheddar cheese.
- Whisk together all of the ingredients for the dressing in a glass measuring cup. Set aside.
- Add all of the ingredients for the salad to a large mixing bowl or serving bowl. Pour the dressing on top and gently stir together with a rubber spatula until well combined. Taste for seasoning and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Pea Salad, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
