Creamy Pea Salad Recipe with Cheese and Fresh Herbs

Creamy pea salad is a bright, flavorful side that combines tender green peas with a rich, tangy dressing and a hint of crunch from bacon and onions. This creamy pea salad recipe is simple to prepare, keeps well for picnics or potlucks, and is perfect for adding a colorful touch to any meal. Ready in under 20 minutes, it’s a classic take on green pea salad that’s both nostalgic and fresh.

Ingredients### Salad

• 4 cups fresh or frozen green peas, thawed
• 1 cup shredded sharp cheddar cheese
• 6 slices cooked bacon, crumbled
• ½ small red onion, finely diced
• ½ cup diced red bell pepper (optional, for color)

Dressing

• ¾ cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or sugar
• Salt and black pepper, to taste

How To Make It

1. Prepare the peas: If using frozen peas, blanch them in boiling water for 2 minutes, then drain and rinse under cold water. Fresh peas can be blanched for 1–2 minutes. They should be tender but still bright green.

2. Mix the dressing: In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, salt, and black pepper until smooth. Taste and adjust seasoning.

3. Combine the salad: In a large mixing bowl, add the peas, cheddar, bacon, red onion, and red bell pepper. Pour the dressing over the top.

4. Toss and chill: Gently toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes to let flavors meld. The salad can be made up to a day ahead.

5. Serve: Give the salad a final toss before serving. It should be creamy with a balance of sweet, tangy, and savory flavors.

Tips for the Best Creamy Pea Salad

• Use freshly cooked bacon for the crispiest texture; pre-cooked bacon can become chewy after refrigeration.
• Shredded sharp cheddar adds a tangy depth that balances the sweetness of the peas.
• For a lighter version, swap half the mayonnaise for Greek yogurt.
• Make ahead: the salad holds up well in the fridge, but add the bacon just before serving for extra crunch.

Variations / Substitutions

• Cheese options: Swap cheddar for feta or gouda for a different flavor profile.
• Vegetable swaps: Small diced cucumbers or cherry tomatoes can replace or supplement the bell pepper.
• Bacon-free: Try crispy fried shallots or toasted nuts for crunch if you prefer a vegetarian option.

FAQ

Can I make this creamy pea salad ahead of time?

Yes, it tastes even better after chilling for a few hours. Just add the bacon right before serving for best texture.

Can I use frozen peas instead of fresh?

Absolutely. Thaw them first and blanch quickly to keep them tender and vibrant.

What can I use instead of cheddar cheese?

Feta, gouda, or even a mild mozzarella works well, depending on the flavor you prefer.

Is there a way to make this salad lighter?

You can replace half of the mayonnaise with Greek yogurt to reduce richness without losing creaminess.

How long will leftover pea salad last?

Stored in an airtight container, it will keep in the fridge for up to 3 days.

For another hearty, crowd-pleasing recipe, check out this Philly Cheesesteak Casserole that pairs well with creamy sides like pea salad. For a classic bacon variation, see Spend With Pennies’ Bacon Pea Salad.