Classic Pea Salad With Bacon Recipe

There’s something wonderfully nostalgic about a bowl of classic pea salad with bacon. The pop of sweet peas, the savory crunch of bacon, and that creamy, tangy dressing come together in a dish that’s as comforting as it is crave-worthy.

This salad first made its way into my life at a summer picnic hosted by my grandmother. Ever since, it’s become a staple at barbecues, potlucks, and quick family dinners — especially when I need a no-fuss, crowd-pleasing side that tastes even better the next day.

Let’s dive into what makes this salad so irresistible.

Why You'll Love This Classic Pea Salad With Bacon

Get ready to meet your new favorite side dish. This classic pea salad is easy, flavorful, and incredibly satisfying.

First and foremost, this salad is all about simplicity. With just a handful of pantry and fridge staples, you can whip it up in under 20 minutes — no stove, no oven, no stress. Perfect for busy weeknights or last-minute guests.

It’s also budget-friendly, making it ideal for feeding a crowd without emptying your wallet. Frozen peas are inexpensive, and the rest of the ingredients are likely already in your kitchen.

Then there's the flavor and texture. The creamy dressing has a touch of tanginess from the vinegar, the bacon adds smokiness and crunch, and the peas lend natural sweetness and a fresh bite. It’s a delightful combo in every forkful.

Finally, it’s versatile. Serve it at a backyard cookout alongside grilled burgers, or enjoy it solo for a light lunch. It holds up well in the fridge, making it a great make-ahead option, too.

Now let’s take a closer look at what you’ll need.

Ingredients Notes

What makes this salad shine is the balance of textures and flavors, all built on a short list of ingredients.

Frozen green peas are the heart of this dish. I recommend using petite peas for their natural sweetness and tender bite. Thaw them just enough so they’re not icy cold but still retain their firmness. Avoid canned peas — they tend to be too soft and mushy for this recipe.

Crispy bacon brings in smoky, savory notes that elevate the entire dish. Cook it until just crisp, then crumble or chop into small pieces. For a shortcut, you can use pre-cooked bacon bits, but freshly cooked will always offer the best flavor.

Red onion adds a subtle sharpness and a beautiful pop of color. If you’re sensitive to raw onion, soak the slices in cold water for 10 minutes before adding them — it mellows the flavor without losing the crunch.

Shredded cheddar cheese offers creamy richness and a slight tang that pairs beautifully with the dressing. Use sharp cheddar for the most flavor, and freshly grate it if possible — pre-shredded can have anti-caking agents that affect texture.

The dressing is a simple mix of mayonnaise, vinegar, sugar, salt, and black pepper. It’s creamy, slightly sweet, and tangy enough to cut through the richness of the bacon and cheese. A dash of Dijon mustard or a spoonful of sour cream can also be added if you like a little extra zip.

As for equipment, all you’ll need is a large mixing bowl, a small whisk for the dressing, and a spatula to combine everything. No fancy tools required.

How To Make This Classic Pea Salad With Bacon

Making this classic pea salad is as easy as it gets, and the whole process takes less than 30 minutes from start to finish.

Start by thawing your frozen peas. You can either leave them in the fridge overnight or run them under cold water in a colander for quicker results. Once thawed, pat them dry gently with a paper towel to avoid watering down the dressing.

While the peas are thawing, cook your bacon in a skillet over medium heat until it’s crispy and browned. Transfer it to a paper towel-lined plate to drain, then crumble or chop it into small pieces once cool enough to handle.

Next, whisk together your dressing in a small bowl. Combine mayonnaise, apple cider vinegar, a touch of sugar, and season with salt and black pepper. If you're feeling adventurous, try adding a teaspoon of Dijon mustard for a slight tang.

Now it’s time to bring everything together. In a large mixing bowl, combine the thawed peas, crumbled bacon, shredded cheddar cheese, and chopped red onion. Pour the dressing over the top and gently fold everything together until fully coated.

For the best flavor, cover the bowl and refrigerate the salad for at least 1 hour before serving. This resting time allows the flavors to meld and the dressing to slightly thicken. When you're ready to serve, give it a quick stir and taste for seasoning.

Expect the whole process to take just about 20–25 minutes, plus chilling time. It's simple, satisfying, and packed with flavor in every bite.

Storage Options

This salad stores beautifully, making it a great option for make-ahead meals or leftovers.

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though it’s best enjoyed within the first 24–48 hours for optimal texture.

Avoid freezing, as the creamy dressing can separate and the peas may become mushy once thawed.

When you're ready to enjoy it again, give the salad a good stir to redistribute the dressing. If it seems a little dry, you can add a spoonful of mayo to freshen it up.

Reheat isn’t necessary — this salad is meant to be enjoyed cold or at room temperature, making it an easy grab-and-go option from the fridge.

Variations and Substitutions

One of the best things about this classic pea salad is how adaptable it is. With just a few tweaks, you can make it your own.

Try swapping out bacon for diced ham or crispy pancetta if you're looking to change things up. Vegetarian? Omit the meat entirely or add some chopped roasted nuts, like almonds or sunflower seeds, for a bit of crunch.

Not a fan of cheddar cheese? Feel free to substitute with Colby Jack, Monterey Jack, or even crumbled feta for a slightly different twist.

For a lower-fat version of the dressing, you can use light mayonnaise or replace half the mayo with Greek yogurt. This gives you a tangier, protein-rich variation without sacrificing creaminess.

To bump up the veggie factor, toss in some chopped celery, diced bell pepper, or even a handful of shredded carrots. These add crunch and color, turning the salad into more of a full meal.

Don’t be afraid to experiment — once you’ve made this a few times, you’ll find your own signature version. It’s the kind of dish that welcomes creativity, and you really can’t go wrong.

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