Pea Salad Recipe With Red Onions And Cheese Recipe

There’s just something about a chilled, creamy pea salad that takes me straight to backyard cookouts and family potlucks. It’s one of those classic recipes that feels a little retro but is always the first to disappear when passed around the table. With its vibrant pops of green peas, savory bacon, crunchy red onions, and the perfect blend of cheese, it’s a dish that hits all the right notes. Plus, it’s ridiculously easy to whip up (and who doesn’t love a recipe that does most of the work while sitting in the fridge?). Let me walk you through why this pea salad recipe deserves a permanent spot in your recipe box.

this RECIPE

A quick memory of my love for this salad

The first time I had this pea salad, I was at my aunt’s summer picnic. I remember how skeptical I was about a salad made with peas, of all things. But one bite changed everything—the salty crunch of bacon, the creamy mayo coating, and those sweet, juicy peas? Perfection. I spent the rest of the afternoon sneaking back for “just one more scoop” until I practically licked the bowl clean. Since then, this recipe has become my go-to for potlucks, especially because it’s so forgiving and easy to customize. And trust me, it’s just as good straight out of the fridge at midnight (because we all know leftovers hit differently!).

The humble origins of pea salad

Pea salad has been around for decades, often appearing in church cookbooks and on retro dinner tables. It’s a dish that became popular in the U.S. in the mid-20th century when canned or frozen vegetables were all the rage. While recipes vary by region and family tradition, the combination of peas, mayo, and cheese has stood the test of time. Today, it’s enjoyed as a creamy, crunchy side dish, perfect for cookouts, holiday meals, or even a casual weeknight dinner. Though it started as a way to stretch ingredients and feed a crowd, pea salad has become a nostalgic favorite with a modern twist.

Let’s talk about the ingredients: the stars of the show

This pea salad is a simple mix of pantry and fridge staples, but each ingredient plays a key role in creating its iconic flavor and texture.

• Frozen peas: These are the backbone of the salad, offering sweetness and a firm, slightly crunchy texture. I always recommend using high-quality frozen peas (just avoid canned—they tend to get mushy). Thaw them in the fridge or run them under cool water to speed things up.
• Bacon: Smoky, salty, and crispy—bacon adds a perfect contrast to the sweet peas. Cook it until it’s nice and crispy, then crumble it into bite-sized pieces. Turkey bacon works too, or you can leave it out for a vegetarian version.
• Shredded cheddar cheese: Cheddar brings sharp, tangy flavor to the salad. If you’re feeling fancy, try an aged white cheddar for even more depth.
• Mozzarella cheese: This adds a mild creaminess and a softer texture to balance the sharp cheddar. You can also swap this for Colby Jack or skip it if you prefer a less cheesy salad.
• Red onion: Red onions bring a sharp, slightly spicy bite and a bit of crunch. If you’re not a fan of raw onions, soak them in cold water for 10 minutes to mellow the flavor.
• Mayonnaise: The glue that holds it all together! Mayo gives the salad its creamy, indulgent texture. If you’re not a mayo fan, you can try Greek yogurt or a mix of sour cream and mayo for a lighter version.
• Salt and pepper: Simple but essential for enhancing all the other flavors.

What you need from your kitchen

You don’t need much to whip up this salad, and most of it you probably already have:

• A large mixing bowl: Big enough to hold all the ingredients with room to toss.
• A wooden spoon or spatula: For gently mixing everything together without mashing the peas.
• A sharp knife: To dice the onions and cut up the bacon.
• Paper towels: For draining the bacon (and snacking on a stray crispy piece or two).

If you’re really in a pinch, you can even mix this up in the serving dish to save on dishes—just be sure to give it a good stir!

Step-by-step: Making the perfect pea salad

1. Start with the peas: Thaw your frozen peas by leaving them in the fridge overnight or running them under cool water in a colander. Once thawed, drain off any excess water. This keeps the salad from getting watery later on.
2. Cook the bacon: Fry up your strips of bacon until they’re crispy and golden. Transfer them to a paper towel-lined plate to cool, then crumble or chop them into small pieces. If you’re short on time, pre-cooked bacon or bacon bits work too (but freshly cooked is always better).
3. Mix the ingredients: In your large bowl, combine the thawed peas, diced red onions, shredded cheddar and mozzarella cheese, and crumbled bacon. Add the mayonnaise and gently fold everything together until the peas are evenly coated.
4. Season it up: Sprinkle in some salt and freshly cracked black pepper to taste. Go easy on the salt at first, as the bacon and cheese are already salty.
5. Chill out: Cover the bowl with plastic wrap and let the salad chill in the fridge for at least 4 hours (overnight is even better). This allows the flavors to meld together for maximum deliciousness.
6. Stir and serve: Before serving, give the salad a good stir to redistribute any dressing that may have settled at the bottom. Serve it cold and watch it disappear!

Mix it up: Variations and tweaks to try

One of the reasons I love this recipe is how versatile it is. You can easily adapt it to suit your taste or whatever you have on hand:

• Make it vegetarian: Skip the bacon or swap it for smoky roasted chickpeas for a plant-based crunch.
• Add some crunch: Toss in a handful of chopped celery, diced bell peppers, or even sunflower seeds for extra texture.
• Lighten it up: Use light mayo or swap half the mayo for Greek yogurt to cut back on fat while keeping the creaminess.
• Try different cheeses: Swap the cheddar for Gouda, Parmesan, or even blue cheese for a bold twist.
• Seasonal touches: In the summer, add a handful of fresh herbs like parsley, dill, or chives. In the fall, mix in some dried cranberries or toasted pecans.

Serving ideas: How to make it shine

Pea salad may be simple, but it can look absolutely stunning with just a few presentation tweaks. Serve it in a glass bowl to show off those vibrant layers of green, purple, and orange. Garnish with a sprinkle of fresh herbs or an extra crumble of bacon on top for added flair. Pair it with grilled chicken, burgers, or even a hearty soup for a balanced meal. This salad is also a great addition to a charcuterie board—its creamy texture contrasts beautifully with cured meats and crunchy crackers.

Drinks that pair perfectly

This creamy pea salad loves a crisp, refreshing drink to balance its richness. A chilled glass of Sauvignon Blanc or Pinot Grigio is my go-to. If you’re more of a beer person, try a light lager or a citrusy wheat beer. For non-alcoholic options, a sparkling water with lime or a tall glass of iced tea works beautifully.

Storing and reheating tips

Pea salad is best served cold, so no need to worry about reheating. It can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving to redistribute the dressing. If you’re making it ahead for a party, prep all the ingredients the day before and mix in the mayo right before chilling for the freshest flavor.

Adjusting for a crowd

This recipe easily scales up or down depending on your needs. For a smaller batch, cut the ingredients in half. Feeding a crowd? Double or triple the recipe, but be sure to use a larger mixing bowl to avoid any spills. Just keep an eye on the mayo—start with a little less and add more as needed to avoid over-dressing.

FAQs

1. Can I use fresh peas instead of frozen?
Yes! Just blanch them quickly in boiling water for 1-2 minutes, then cool them in an ice bath before using.

2. How far in advance can I make this?
You can make it up to 24 hours ahead. Just store it in the fridge and give it a stir before serving.

3. Can I freeze pea salad?
I don’t recommend it. The mayo doesn’t freeze well, and the texture of the peas can get mushy after thawing.

4. What can I substitute for mayo?
Greek yogurt, sour cream, or a mix of the two can be used as a lighter alternative to mayo.

5. Is this salad gluten-free?
Yes, as long as your bacon and mayonnaise are gluten-free, this salad is naturally gluten-free.

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