Pea Salad Recipe With Red Onions And Cheese Recipe

There’s something so nostalgic about a cold pea salad, isn’t there? It reminds me of sunny backyard barbecues and potluck tables groaning under the weight of everyone’s family favorites. This pea salad with red onions and cheese is one of those dishes that has both simplicity and bold flavors. It’s creamy, crunchy, sweet, and savory—all in one bite! If you’ve never made pea salad before, trust me when I say this one will surprise you in the best way possible. It’s ridiculously easy to whip up, and it always seems to steal the show.

this RECIPE

I first fell in love with pea salad at a family reunion years ago. One of my aunts brought it, and I distinctly remember thinking, “Peas? In a salad? With mayo?!” But then I tried it. The combination of the sweet peas, smoky bacon, and creamy mayo was magical. And those bursts of sharp red onion and gooey cheese? Game over. I went back for seconds (and maybe thirds). Since then, I’ve made this recipe my own with a few tweaks and plenty of taste-testing along the way.

A little history behind pea salad

Pea salad has its roots in classic Americana cuisine, with variations popping up in cookbooks as far back as the mid-20th century. It’s one of those budget-friendly, crowd-pleasing dishes that made its way onto tables because it used pantry staples—frozen peas, mayo, and cheese were all easy to keep on hand. Over the years, people have added their own spins, from hard-boiled eggs to pickles or even herbs. While some may consider it “retro,” I think this dish has earned its place as a timeless comfort food.

Let’s talk ingredients: the heart of the salad

This recipe is delightfully simple, but the magic is in the balance of the ingredients. Here’s a closer look:

• Frozen peas: These are the star of the show. Their natural sweetness pairs perfectly with the salty and creamy elements. Be sure to thaw and drain them completely to avoid a watery salad. If fresh peas are in season, you can blanch and use those for an extra pop of freshness.
• Bacon: Smoky, crispy bacon adds that irresistible crunch and savory flavor. Turkey bacon works as a leaner alternative, though it won’t have the same richness. Pro tip: cook the bacon until it’s extra crispy for the best texture contrast.
• Cheddar cheese: The sharpness of cheddar cuts through the creaminess of the mayo, giving the salad some zing. Pre-shredded works fine, but shredding your own from a block delivers better flavor.
• Mozzarella cheese: This adds a mild, creamy element that balances the sharpness of the cheddar. If you’re out of mozzarella, Monterey Jack or Colby cheese are great swaps.
• Red onion: These provide just the right amount of bite and a beautiful color contrast. If raw onions are too strong for your taste, soak them in cold water for 10 minutes before adding them to the salad.
• Mayonnaise: The glue that ties everything together. Use real mayo for the creamiest, most authentic flavor. If you’re looking for a lighter option, Greek yogurt or a mix of mayo and sour cream can work.
• Salt and pepper: Simple but essential. Taste and adjust to your preference!

Kitchen gear you’ll need

You don’t need anything fancy for this recipe—another reason to love it! Here’s what you’ll want to have on hand:

• Large mixing bowl: Make sure it’s big enough to toss everything together without spilling.
• Sharp knife: For dicing the red onion and cutting the bacon.
• Cutting board: A sturdy surface to prep your ingredients.
• Wooden spoon or spatula: To mix the salad ingredients gently.
• Colander: For draining the thawed peas. (If you forget this step, the salad might end up too watery!)

If you don’t have a large mixing bowl, you can use any clean pot or casserole dish—it all comes together in the same way.

Step-by-step: How to make the best pea salad

1. Thaw and drain the peas: Start by placing your frozen peas in a colander. Let them thaw completely at room temperature or speed up the process by running them under cool water. Once thawed, shake off any excess water or pat them dry with a paper towel. This step is key to avoid a watery salad!
2. Cook and crumble the bacon: While your peas are thawing, cook the bacon in a skillet over medium heat until crispy. Once cooled, chop it into small pieces or crumble it by hand. Bonus tip: If you’re in a rush, you can use pre-cooked bacon bits, but freshly cooked bacon tastes better.
3. Dice and shred: Dice your red onion and shred your cheeses. If you’re using pre-shredded cheese, you can skip this step, but freshly shredded cheese will melt into the salad more smoothly.
4. Mix it all together: In a large bowl, combine the thawed peas, bacon, red onion, cheddar, mozzarella, and mayonnaise. Use a spatula to fold everything together gently so you don’t mash the peas. Add salt and pepper to taste.
5. Chill and serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 4 hours (or overnight if you’re prepping ahead). This resting time allows the flavors to meld together beautifully. Give the salad one last stir before serving to ensure everything is well mixed.

Variations and twists to try

This salad is endlessly adaptable. Here are some of my favorite spins:

• Make it vegetarian: Skip the bacon and add toasted almonds or sunflower seeds for crunch.
• Lighten it up: Swap half the mayo with Greek yogurt or sour cream for a tangier, lower-calorie version.
• Add more veggies: Toss in diced bell peppers, celery, or even cucumbers for extra crunch.
• Spicy kick: Add a pinch of cayenne or drizzle in some sriracha for a little heat.
• Cheese swap: Try blue cheese or feta for a bolder, saltier flavor.
• Seasonal twist: In the summer, fresh peas or even sweet corn kernels can make this salad feel extra bright.

How to serve it up

This pea salad is a perfect side dish for just about anything! Pair it with grilled chicken, burgers, or even a hearty sandwich. For a prettier presentation, sprinkle some extra bacon and shredded cheese on top before serving. You could even serve it in individual cups or mason jars for a picnic or potluck. Add a sprig of parsley or dill for a pop of green, and you’re good to go!

What to drink with it?

This salad’s creamy, savory flavors pair wonderfully with a crisp, chilled drink. A glass of dry white wine like Sauvignon Blanc or a light lager complements it perfectly. For non-alcoholic options, a sparkling lemonade or cucumber-infused water feels refreshing alongside the richness of the salad.

Storing and reheating tips

If you have leftovers (rare, but it happens!), store them in an airtight container in the fridge. It’ll stay fresh for up to 3 days. Just give it a quick stir before serving again, as the dressing may settle a bit. This salad isn’t freezer-friendly, so it’s best to enjoy it fresh. If you’re planning to make it ahead, keep the bacon separate and stir it in just before serving to keep it crispy.

Scaling the recipe up or down

Whether you’re feeding a crowd or just yourself, this recipe scales beautifully. Simply halve or double the ingredients as needed. If you’re making a larger batch, use multiple bowls for mixing to ensure even distribution of ingredients. The key is keeping the mayo-to-pea ratio consistent!

Common hiccups (and how to avoid them)

• Too watery: Be sure to drain your peas thoroughly! A quick pat with a paper towel can make all the difference.
• Bland flavor: Don’t be shy with the salt and pepper. The mayo and peas can mellow out flavors, so taste and adjust seasoning as you go.
• Too strong onions: Soaking the diced onion in water before mixing can tone down the sharpness if needed.

Ready to dig in?

This pea salad is a true classic for good reason—it’s easy, flavorful, and always a hit. I’d love to hear how you make it your own! Whether you stick to the recipe or experiment with variations, let me know how it turns out. Happy cooking!

Frequently asked questions

1. Can I use fresh peas instead of frozen?
Absolutely! Blanch fresh peas in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking. Drain and dry them before using.

2. What’s the best way to cook the bacon?
For perfectly crispy bacon, cook it in a single layer in a skillet over medium heat. Flip occasionally until crisp, then drain on paper towels.

3. Can I make this salad ahead of time?
Yes! In fact, it tastes even better when made a day ahead. Just store it in the fridge and stir well before serving.

4. Is there a substitute for mayo?
You can use Greek yogurt or sour cream, or a mix of both, for a lighter option. Just keep in mind it will slightly alter the flavor.

5. How do I keep the bacon crispy?
If you’re making this salad ahead, store the bacon separately and mix it in just before serving to maintain its crunch.

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