This easy green Pea Salad is an old fashioned classic recipe served cold and enjoyed all year round. Made with bacon, cheddar cheese, red onions, and a sweet dressing, all in one bowl and in only 15 minutes!
Oh my sweet baby pea lovin’ heart, this classic pea salad speaks to me on so many levels.
I’m all about the old fashioned recipes lately, and this green pea salad is no exception.
Another staple at potlucks, baby showers, and luncheons all across the Midwest and Southern states, you’d be hard pressed not to find it served at any type of gathering. And for good reason – it’s crazy easy and super delicious!
Pea…salad? I know. Sounds weird, right? But it’s incredibly fantastic.
What ingredients are needed for this Pea Salad Recipe?
One of the reasons this pea salad recipe is so popular (other than its wonderful texture and taste) is how easy it is! You only need a handful of ingredients and it comes together in minutes.
- Peas – the star of this salad are peas, of course. I always use frozen petite peas, which are sweet, colorful, and have a slight crunch. You can use canned peas if you want, but just keep in mind that they don’t look as nice and because of their softer texture, they don’t hold up as well.
- Bacon – the end. Lol. Just kidding. Salty bacon adds another level of awesome flavor and also balances out the sweetness of the peas and dressing. I cook mine in the oven and then dice or crumble it. You can totally use real bacon bits, though, to make this even easier!
- Cheese – my preference for this salad is sharp cheddar cheese, for the best flavor. I also buy a block and cube it about the same size as the peas, but many pea salads use shredded cheese, which is totally fine, too!
- Onion – I always use red onion for this pea salad. I love the taste and color.
- Dressing – this is really the other star of the show. It’s a simple mixture of mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper. Like so many classic salads, it has a sweet and tangy flavor that cannot be denied! Don’t freak out over the sugar – it’s a necessary ingredient to balance out the vinegar and it’s only a small amount.
Do you serve this Pea Salad cold?
Yep! This sweet pea salad is a recipe kept in the refrigerator and served cold.
How To Store Leftovers
Any leftovers should be stored in the refrigerator in an airtight container for up to 3 days. I do not recommend freezing this salad, however. The dressing will not hold up very well, and the peas and bacon will get too mushy once thawed.
I’ve served this pea salad so many times over the years to friends, whose first reaction is “ew” – and then they ask for the recipe after one bite!
Try this side salad at your next gathering and you’ll see what I’m talking about.
Other Recipes with Sweet Peas we absolutely love!
Creamy Pasta with Bacon and Peas (this is a 20 minute skillet dish, served hot for dinner!)
Meatball Rice and Pea Skillet
Chicken Pot Pie Noodle Skilet
Other Tried and True Salad Recipes!
Deviled Ham Salad
Delicatessen Fruit Salad
Creamy Waldorf Salad
Creamy Cucumber Salad
Easy Egg Salad
The Best Chicken Salad
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Classic Pea Salad
Ingredients
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon granulated sugar
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 16 ounces (4 cups) frozen peas , thawed
- 1/3 cup diced red onion
- 3/4 cup cubed sharp cheddar cheese (approximately the same size as the peas)
- 8 slices bacon , cooked crispy and crumbled
Instructions
- Put sour cream, mayo, sugar, apple cider vinegar, salt, and pepper in a large bowl; whisk to combine.
- Add peas, onion, cheese, and bacon to the bowl; gently stir to coat completely.
- Refrigerate at least 1 hour before serving. Garnish with some crispy bacon.
Great recipe! Love it!
It is delicious. It tastes like seven layer salad, but much easier!
Delicious!
This is wonderful! I thinned the dressing with a little milk and mixed in some cooked macaroni rings – it was delicious.
Hi Amy. Your recipe looks delicious. Any suggestions for a mayo substitute would be appreciated, as I am highly allergic to eggs (and gluten too.)
Hi Peggy! Sorry to hear that! Maybe plain Greek yogurt. It will give it more of a tangy flavor, which isn’t ideal for this recipe, but you’ll get that creaminess needed for the dressing. Try it! And let me know how it goes.
mayonnaise or miracle whip?
Mayonnaise is listed in the ingredients.
Don’t have sour cream. Any ideas on what I could substitute?
Thank you!
Ps. Love your recipes!
Hi Tanya! Plain Greek yogurt would be a great substitute.
I’m not a fan of Greek yogurt. Lol. Is there a different type of sauce I could maybe substitute?
Thank you so much for your input! I have all the ingredients except for the sauce
There really isn’t another equivalent sub. You could try just using all mayo. It won’t give you the optimal results, but should still be delicious. Maybe Miracle Whip, although I’m not a personal fan.
What is half and half? Is it a yogurt? Thanks
Half n Half is equal parts heavy cream and whole milk…but there’s no half n half in this recipe.
Can canned sweet peas be used instead of frozen ones?
Hi Edna! As I mentioned in the article, you can, but just keep in mind that they don’t look as nice and because of their softer texture, they don’t hold up as well.
I think using canned sweet peas would be misleading and ”GROSS” tasting. I rather have fresh crisp garden peas than overcooked canned peas.
Haven’t ever made a cold pea salad before, but this looks good enough to try.