Pea Salad with red onions and cheese is a quintessential recipe for spring and summer with its creamy texture and taste. And talk about an easy recipe! If you can mix, you can make, which means this pea salad is done in mere minutes to free you up for summer fun.
Not that you would know it by the temperature outside in most of America, but summer IS on its way. That means tons of time at the beach, parks, picnics – which also means plenty of hungry friends and family!
You can always go with old food staples like cucumber feta tomato salad (which is so fresh and light) or favorites like caprese salad with cherry tomatoes and mozzarella, but everyone loves a gorgeous green pea salad.
Personally I just adore the texture of peas and they are super underrated, which means little chance for someone to bring the same thing. And making changes to the ingredients is typically not an issue!Try adding more bacon, cut up tomatoes, or even make your pea salad with egg!
Pea Salad Recipe
Separately these ingredients are delicious but together they make a perfect side dish that will compliment all your upcoming meals!
This cold dish is fantastic to be served with fried chicken, BBQ, grilled meats or even just have in a bowl as a main dish (which is what I do).
Make it Vegetarian: Just remove the bacon!
- 1 large bag, 16 oz, frozen peas, thawed and drained
- 6 strips bacon, cooked and cut into small pieces
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup diced red onion
- 1 cup real mayonnaise (I Only use Hellmann’s
but you can use Miracle Whip if that is your thing) - salt and pepper
- bacon bits optional
How to make Pea Salad
I LOVE PEAS!
This dish is so creamy that it’s a perfect summer salad combination with bacon, red onions, and cheese that will have your guests begging for more.
Always on the table in the south, this recipe is the one you grew up with; flavorful and easy to indulge.
Plus you won’t believe how easy it is to make!
With no baking or cooking needed, your salad can be ready to walk out the door quite quickly. Need a hot side dish option? It’s so hard to pick what green veggie is my favorite because I like so many, but nothing makes me happier than homemade creamed peas! Make sure you grab that recipe too!
Pea Salad
In a large mixing bowl combine thawed peas, bacon, onions, both kinds of shredded cheese, mayonnaise and mix well so that all your ingredients are covered.
Season with salt and black pepper and mix a few more times, adding a dash here or there to make sure you get full coverage of your spices.
Refrigerate 4 hours or overnight to make sure flavors and creamy dressing blend and are cold upon serving.
Mix well one more time before dishing out.
Serves 8
Looking for a complimentary fruit salad to take with you? Try Old Fashioned Ambrosia Salad – just like grandma used to make!
Or if you need your salad a little more savory, I love this Amish Macaroni Salad.
Creamy Pea Salad with Red Onions and Cheese
Pea Salad is a quintessential recipe for spring and summer and so easy. Peas, Cheese, and slices of bacon make this a flawless cold salad side dish for outdoor summer servings.
Ingredients
- 1 large bag, 16 oz, frozen peas, thawed and drained
- 6 strips bacon, cooked and cut into small pieces
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup diced red onion
- 1 cup real mayonnaise
- salt and pepper
Instructions
- In a large mixing bowl combine peas, bacon, onions, cheese, and mayonnaise and mix well.
- Season with salt and pepper and mix well.
- Refrigerate 4 hours or overnight. Mix well before serving.
Notes
Chill for atleast 4 hours and keep cold prior to serving.
Transferring cold food
Taking this salad (or any of my salad recipes) on the go? Make sure your food stays super cold in the heat by using a thermo carrier that protects hot and cold dishes:
Did you make my pea salad recipe?
Make sure you come back and tell me any changes you made, if you loved it and always be sure to share with me your pictures on social media by tagging with #SaltySideDish
Myrna says
I made the salad with a few changes. I added 1/4 cup sour cream with the mayonnaise and some dried dill. I love this salad. It’s perfect to go with grilled burgers, sliders and deli style sandwiches.
Trisha says
I love your alterations! Thanks for chiming in, Ill try it your way too next time we make it.
Shannon says
I made this super simple salad today during my keto weekly meal prep. I omitted salt and pepper (because I have kids and THEIR salt and pepper tastes vary daily, so We add such things individually.) I added the spice called “Sunny Paris” by Penzeys. It has a great blend of purple shallots. CHIves, green peppercorn, french basil, french tarragon, chervil,bay leaf and dill Weed. The addition was very tasty. (I’m not affiliated with Penzeys, just a satisfied customer! )I’ll be checking out more of your recipes and I know I’ll make this salad again and again.
Trisha says
I have never tried Penzeys! I will check it out. Also just so you know, most people on Keto do not eat peas. They are certainly delicious but I believe have too many carbs for a traditional Keto program.
Linda says
What is the nutritional info on this recipe
Trisha says
I dont always provide it as most nutritional guides on recipes are pulled in and automatically calculated and sometimes are not correct. You can drop this recipe link into CarbManager and adjust your personal serving and it will give you an estimate. I am currently looking for a way to provide solid information to readers that can be trusted.
Madelaine says
You can’t go wrong with Penny’s. A lot cheaper than grocery store herbs and spices. Various sizes are sold.
Maddy says
That’s Penzy’s not Penny’s. Doggone auto-correct!
Sara Larsen says
Never added bacon to mine, plus I’ve always cubed the cheese. But a friend told me about this addition and I love it as it adds some crunchiness. She added chopped water chestnuts. It’s very good
Trisha says
Water chestnuts is so interesting! I could see how the crunch in that would be awesome. Thanks for sharing!!
Marianne says
I love pea salad, I always made it with just Hellman’s, but then I discovered Marzettis sweet Vidalia onion salad dressing! Oh wow! I use half mayo and half dressing now and it’s soooo good!
Pat Lucas says
This salad is great made with homemade ranch dressing instead of mayo, and yes – fill weed! Sometimes I add very small pieces of raw cauliflower! But the peas and red onion – yum!! Lots of red onion!
Trisha says
OOH Yes! Fantastic idea for this pea salad!
Michelle Roseberry says
Great recipe! I added eggs to mine!!
Jackie Cox says
I added peppered cashew nuts, chopped hard boiled egg, and lemon juice for tartness. Perfect summer day food!
Trisha says
ooh, love this idea, thanks! Ill def have to try it your way too.
Doris says
Hi, Trisha! I made this recently, but had to switch things up, because I didn’t have any bacon or red onions. I try to use what I have on-hand, so I used Vidalia onions and left out the bacon. I also used 1/2 cup Bolthouse Farms Yogurt Ranch Dressing and 1/2 Hellmann’s mayonnaise. It came out great. My husband and I enjoyed it for days. Delicious!
Trisha says
Doris, this version of the pea salad recipe sounds delicious!! Thanks for sharing your alternate ingredients, Ill have to try it for sure!
Hunter Hoff says
I made this recipe today and along with all the other spices, I added 1-2 tablespoons of sugar and this reminded me sooo much of a seven layer salad minus eggs and lettuce! Very light and good😍
Trisha says
Hi Hunter! Yes, very much like seven layer salad, you are right! I am glad you enjoyed it. I can eat pea salad for lunch as my entire lunch, haha!
Cinthy says
Great idea because my friend cant do mayo because she is allergic to eggs.
Thanks so much,
Tracy says
Can this be made with drained canned peas? I recently “inherited” 24 cans of Le Sueur peas and am looking for recipes.
Trisha says
hi Tracy! You COULD do that if drained well, but you may want to lessen the mayo content as canned peas are really soft and the mayo may weigh it down. Frozen veggies always work better in salads because they are crisper as far as taste, but peas are pretty versatile and I think I would give it a shot on the pea salad if I had that may cans. Again, you will need to make sure there is no additional water content so drain well.
Mary Albert says
You can have a heavy cycle of tuna casseroles in your near ‘pea-pickin'” future, Tracy! Salad recipe is perfect, Trisha ~ I’d do it with the addition of cooked tiny shell macaroni, because there’s something so sweet and comforting about shells and peas together. 🙂
Trisha says
Hi Mary! Thank you for the feedback!Great minds do think alike because I have a slight variation of my pea salad that does include the mini pasta shells. Its more filling of course but totally delicious.
The recipe is here https://www.saltysidedish.com/ranch-pasta-salad/
Trisha says
and I also have a pea and ham salad w/ chunks of cheese… honestly I could eat pea salad every week so I had to have quite a few recipes https://www.saltysidedish.com/ham-pea-salad/
Linda Johnson says
Always love this salad. Always do frozen peas because of the “crunchy” texture. Thanks for the recipe because I lost my original one. Will be eating a large dish for my supper tonight.
Trisha says
Linda, its my very favorite salad myself!
Madonna says
I added a couple hard boiled eggs, some celery and a little sugar. Turned out great. I will be making this a lot in the future. Thanks!
Trisha says
Yum, hard boiled eggs sounds great in an egg salad! Thanks for your feedback on this recipe, Madonna!
Monica kuhr says
Just a couple of tweaks on this recipe.
I use a large can of sweet peas and add a 20 Oz can of pineapple chunks, drained. Instead of a cup of mayo I use 1/4-1/2 cup and add the pineapple juice to it until desired consistency Refrigerate until ready to serve