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This pea salad recipe is the one everyone asks us for at every potluck, BBQ, and holiday table. Sweet green peas, crispy bacon, sharp cheddar, tangy feta, and a creamy lemon-Dijon dressing that ties it all together. It’s simple, crowd-pleasing, and ready in 20 minutes.
We know — pea salad might not sound like the most exciting dish. But one bite of this and you’ll understand why it disappears every single time we bring it somewhere.
Why You’ll Love This Recipe
- It’s incredibly easy. No cooking required beyond the bacon. Thaw, mix, dress, chill, done.
- The dressing is everything. Mayo and sour cream base, a squeeze of lemon, Dijon mustard, and a little sweetness. It’s creamy, tangy, and perfectly balanced.
- Two cheeses are better than one. Sharp cheddar for richness, feta for that salty, briny pop. Together they make this salad genuinely addictive.
- Make-ahead friendly. This salad is actually better after it chills in the fridge for a bit. Make it in the morning, serve it at dinner. Done.
- A guaranteed crowd-pleaser. Bring this to any gathering and watch it go first. Every. Single. Time.
You’ll Need
How to Make Pea Salad
Full recipe card with exact quantities is below.
- Thaw peas and pat completely dry.
- Whisk mayo, sour cream, lemon juice, Dijon, sugar (or honey), garlic powder, salt, and pepper.
- Add peas, bacon, red onion, cheddar, feta, and parsley to a bowl.
- Pour over dressing and mix until coated.
- Refrigerate 20–30 minutes.
- Stir, taste, and adjust if needed.
Helpful Tips
- Dry the peas thoroughly. We can’t stress this enough. Any water left on the peas will dilute the dressing. Pat them dry, then leave them on the towel for a few extra minutes if needed.
- Cook the bacon until really crispy. Soft bacon gets limp in the dressing. You want it crunchy so it holds up in the salad even after chilling.
- Taste the dressing before adding it. Everyone’s salt tolerance is different, and the feta and bacon already bring plenty of saltiness. Taste first, season second.
- Chill before serving. 20–30 minutes minimum. The salad genuinely tastes better once it’s had time to rest and the flavors have melded together.
Substitutions & Variations
- Peas: Fresh peas work beautifully when they’re in season. Just blanch them briefly in boiling water, then cool completely before using.
- Bacon: Turkey bacon works for a lighter version. For a vegetarian option, skip the bacon and add a handful of sunflower seeds for crunch.
- Cheddar: Any semi-firm cheese works — Gruyère, Colby Jack, or Gouda are all great.
- Feta: Goat cheese is a nice swap if you want something creamier and milder.
- Mayo: Full-fat Greek yogurt can replace some or all of the mayo for a tangier, lighter dressing.
- Add-ins: Diced cucumber, halved cherry tomatoes, or sliced radishes are all great additions if you want more vegetables in the mix.
When to Serve Pea Salad
This salad fits just about every occasion:
- Potlucks and BBQs — travels well and holds up for hours in the fridge
- Easter and spring gatherings — the bright green peas feel perfectly seasonal
- Holiday side dishes — works alongside any main from grilled chicken to ham
- Meal prep lunches — makes a satisfying, protein-packed lunch all week
- Picnics — easy to transport and serve cold
Storage
- Fridge: Store in an airtight container for up to 3 days. Give it a stir before serving — the dressing tends to settle slightly at the bottom.
- Make ahead: This salad is ideal for making a day ahead. The flavors deepen overnight and it’s one less thing to worry about on the day of serving.
- Freezing: We don’t recommend freezing this one. The creamy dressing and fresh vegetables don’t hold up well after thawing.
Frequently Asked Questions
We strongly recommend frozen over canned. Canned peas are softer and can turn mushy in the salad. Frozen peas hold their shape much better and taste sweeter and fresher.
Place them in a colander and run cold water over them for 2–3 minutes. Spread them out on a towel and pat dry before using.
You can substitute full-fat Greek yogurt for the mayo for a lighter version. The texture will be slightly less rich but still very creamy.
Always cold. Serve it straight from the fridge for the best texture and flavor.
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Pin ItIf you try this pea salad, we’d love to hear what you think — leave a star rating and a comment below, it means the world to us!
Pea Salad Recipe
Ingredients
Salad
- 4 cups frozen green peas, thawed and dried completely
- 8 slices bacon, cooked & diced
- ⅓ cup finely diced red onion
- ½ cup grated sharp cheddar cheese
- ⅓ cup crumbled feta cheese
- 3 tablespoons finely minced fresh parsley, optional
Dressing
- ⅓ cup mayo
- ⅓ cup sour cream
- 1 tablespoons fresh lemon juice, or to taste
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon granulated sugar, or honey
- ¼ teaspoon fine sea salt, adjust to taste
- ¼ teaspoon black pepper
Instructions
- Prep peas: Thaw completely and pat dry.
- Make dressing: Whisk mayo, sour cream, lemon juice, Dijon, sugar (or honey), garlic powder, salt, and pepper.
- Combine: Add peas, bacon, red onion, cheddar, feta, and parsley to a large bowl.
- Toss: Pour over dressing and mix until evenly coated.
- Chill: Refrigerate at least 20-30 minutes.
- Stir, taste, and adjust seasoning if needed.
Notes
- Dry the peas well: This is key—extra moisture will make the salad watery and dilute the dressing.
- Balance the salt: Feta and bacon are salty, so start light on added salt and adjust at the end.
- Soften the onion: For a milder flavor, soak diced red onion in cold water for 5–10 minutes, then drain well.
- Make ahead friendly: Best after chilling 1–2 hours. You can make it up to 24 hours in advance—just stir before serving.
- Add crunch (optional): Stir in toasted sunflower seeds or slivered almonds right before serving.
- Storage: Keep refrigerated in an airtight container for up to 3 days. Not freezer-friendly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Your recipes just seem to click the best with me. Prepared the pea salad as a last minute dish to bring to my brother’s for an unexpected dinner invitation. It came out so good. Also in the last 2 weeks I have made your air fryer Parmesan chicken with mayo your crab pasta and shrimp orzo which was outrageously delicious!! I like how you explain your process and I am comfortable with your instructions not to mention that they have been coming out amazing!! Thank you for your concise and thorough explanations and for making me appear to be a fantastic cook. My son’s girlfriend tells everyone how she loves my food. I always forward your recipes to her. 💗
Lorri, this honestly made my day ❤️I love that you pulled the pea salad together last minute and it turned out so good — those are the best wins! And wow… shrimp orzo, crab pasta, air fryer chicken… you’ve been busy in the kitchen 😄 Thank you so much for trusting my recipes and even sharing them with your son’s girlfriend. That really means a lot to me.
Took this to a BBQ and it disappeared fast. Creamy, crunchy, and just the right balance of flavors.
That’s the best compliment, Linda—empty bowl at a BBQ 😄 Thanks for sharing!
I wasn’t expecting much but wow—this is actually really good. Great texture and flavor.
Love when a simple recipe surprises like that 😄 Thanks for trying it, George!
Easy and so good. The flavors came together perfectly.
Hi Laura! Sometimes simple really is best 😊 So happy you liked it!
Simple ingredients but really good flavor. Everyone asked for the recipe.
Hi Nancy! That’s the best compliment 😊 So happy it was a hit!
This was a nice surprise. Easy but really flavorful.
Hi Diane! Sometimes simple is the best 😊 So happy you enjoyed it!