Pea Salad Recipe With Red Onions And Cheese Recipe

Pea salad is one of those dishes that feels like a nostalgic hug on a plate. It’s the perfect balance of creamy, crunchy, savory, and sweet, all wrapped up in one bowl. I first tried a version of this salad at a summer barbecue years ago, and let me tell you, I was hooked after just one bite. Since then, it’s become a go-to side dish for everything from potlucks to Sunday dinners. This version, with red onions and cheese, is a tried-and-true recipe that’s guaranteed to disappear quickly every time it hits the table.

Pea Salad Recipe With Red Onions And Cheese Recipe

Why this pea salad is always a crowd-pleaser

This salad hits all the right notes—sweet peas, smoky bacon, tangy red onions, and rich, cheesy goodness—all tossed in a creamy mayo dressing. It’s simple, but every ingredient adds something special, and together they create magic. Plus, it’s ridiculously easy to make. No fancy techniques, no hard-to-find ingredients, just good old-fashioned comfort food that’s ready to wow.

A personal memory: the salad that saved the day

A few years ago, I was hosting a casual get-together and realized halfway through that I needed one more dish to round out the menu. I rifled through my fridge and pantry, spotting a bag of frozen peas and some leftover bacon from breakfast. That’s when inspiration struck! With a quick dice of red onion and a handful of shredded cheese, I whipped up a pea salad in minutes. By the end of the evening, the bowl was practically licked clean, and several people asked for the recipe. It’s been a staple ever since—perfect for those last-minute “oops, I need one more dish” moments.

The background of pea salad: a classic with a twist

Pea salad has its roots in classic American cooking, often served at picnics, potlucks, and family gatherings. It’s a quintessential “retro” dish, dating back to the 1950s when simple, comforting recipes were all the rage. Back then, it often included ingredients like canned peas and hard-boiled eggs, but over time, the recipe evolved. The addition of bacon, cheese, and fresh (or frozen) peas gave it a more modern twist while keeping that nostalgic vibe intact. Today, it’s a favorite for its versatility and ability to pair with almost any main dish.

Let’s talk ingredients: what makes this salad shine

  • Frozen peas: These are the star of the dish, offering a sweet, tender bite that pairs beautifully with the creamy dressing. Make sure they’re thawed and well-drained—nobody wants watery salad. Fresh peas can work too, but frozen ones are just so convenient.
  • Bacon: Smoky, crispy bacon adds a savory depth that balances the sweetness of the peas. If you’re out of bacon, crispy pancetta or even turkey bacon works in a pinch.
  • Cheddar cheese: The sharpness of cheddar brings richness and a pop of flavor. I recommend shredding your own for the best texture (pre-shredded cheese tends to be coated in anti-caking agents).
  • Mozzarella cheese: This adds a mild, creamy contrast to the cheddar. If you’re feeling adventurous, try swapping it for pepper jack or gouda.
  • Red onion: A little bite of sharpness cuts through the richness of the mayo and cheese. Soaking the diced onions in cold water for a few minutes can mellow their flavor if you’re not a fan of too much sharpness.
  • Mayonnaise: The creamy base that ties everything together. For a lighter version, you can use half mayo and half Greek yogurt. Just make sure it’s real mayonnaise for that classic flavor.
  • Salt and pepper: Simple seasonings that elevate all the other flavors. Taste as you go to get the balance just right.
Pea Salad Recipe With Red Onions And Cheese Recipe

Kitchen gear: what you’ll need

This recipe is delightfully low-maintenance when it comes to tools. You’ll need:

  • A large mixing bowl: Big enough to hold all the ingredients and still give you room to stir without making a mess.
  • A good knife and cutting board: For dicing the onion and chopping the bacon. A sharp knife will make the process quick and easy.
  • A sturdy spoon or spatula: For mixing everything together thoroughly.
  • Optional: A colander: If your peas are especially wet after thawing, a quick drain in a colander will help avoid excess moisture.

That’s it! No fancy gadgets required—just your everyday kitchen basics.

Step-by-step: how to make this irresistible pea salad

  1. Prep your ingredients: Start by thawing your peas. Spread them out on a plate or in a shallow bowl to speed up the process. Once thawed, drain off any excess water. Meanwhile, cook your bacon until it’s crispy, then chop it into small pieces. Dice your red onion and shred the cheeses if you haven’t already.
  2. Mix it up: In a large bowl, combine the peas, bacon, cheddar cheese, mozzarella cheese, and red onion. Pour in the mayonnaise and give everything a good stir. Make sure the mayo evenly coats all the ingredients—no dry spots here!
  3. Season and taste: Sprinkle in some salt and pepper, then mix again. Taste and adjust as needed. Remember, the bacon and cheese already bring some saltiness, so go light at first.
  4. Chill out: Cover the bowl and refrigerate the salad for at least 4 hours, or even overnight. This allows the flavors to meld and the dressing to thicken slightly.
  5. Serve and enjoy: Before serving, give the salad another good stir to redistribute any dressing that may have settled. Serve it chilled and watch it disappear!
Pea Salad Recipe With Red Onions And Cheese Recipe

Variations and twists to try

  • Make it healthier: Replace half the mayo with plain Greek yogurt for a lighter dressing. You can also use turkey bacon or leave the bacon out entirely for a vegetarian option.
  • Go seasonal: Swap frozen peas for fresh ones when they’re in season. You could also add diced cucumber or chopped fresh herbs like dill or parsley for a summery twist.
  • Add a kick: Toss in some diced jalapeños or a pinch of cayenne for a bit of heat.
  • Cheesy experiments: Try swapping the cheddar and mozzarella for feta, blue cheese, or even smoked gouda for a completely different flavor profile.
  • International flair: Stir in a splash of soy sauce or sesame oil for an Asian-inspired take, or add a sprinkle of smoked paprika and diced chorizo for a Spanish twist.

Serving ideas: make it look (and taste) amazing

When serving, scoop the pea salad into a pretty bowl or platter. For a pop of color, sprinkle a little extra shredded cheese or crispy bacon on top. Garnish with a few sprigs of fresh parsley or chives for a fresh, vibrant finish. This salad pairs beautifully with grilled chicken, burgers, or barbecue ribs. It’s also a great side for holiday dinners—just set it alongside roasted turkey or ham, and you’re good to go.

What to drink with pea salad

For a casual pairing, an iced tea or crisp lemonade works wonderfully. If you’re in the mood for wine, try a dry rosé or a Sauvignon Blanc—their light, fruity notes complement the richness of the salad. Beer lovers might enjoy a light lager or wheat beer to cut through the creamy dressing.

Storage and reheating tips

Store any leftovers in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving to redistribute the dressing. This salad doesn’t freeze well due to the mayo, so enjoy it while it’s fresh. If you’re making it ahead, you can prep all the ingredients separately and mix them together just before serving.

Adjusting for different serving sizes

This recipe serves about 6-8 people as a side dish, but it’s easy to adjust. For a smaller crowd, cut the ingredients in half. For a larger gathering, simply double or triple the recipe—just make sure your mixing bowl is big enough! When scaling up, keep an eye on the mayo—you may not need quite as much as the ratio increases.

Troubleshooting: common issues and how to fix them

  • Too watery? Make sure your peas are well-drained before mixing.
  • Too salty? Use unsalted bacon or reduce the cheese slightly.
  • Not enough flavor? Add a squeeze of lemon juice or a dash of vinegar to brighten things up.

Ready to dig in?

I hope this recipe becomes a new favorite in your kitchen, just like it has in mine. It’s easy, delicious, and endlessly adaptable. Whether you’re whipping it up for a last-minute barbecue or making it ahead for a holiday feast, this pea salad is sure to impress. Give it a try, and don’t forget to experiment with your own twists—because the best recipes are the ones that evolve with you.

Pea Salad Recipe With Red Onions And Cheese Recipe

FAQs

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

2. What’s the best way to thaw frozen peas?
Spread them on a plate at room temperature for about 30 minutes. For a quicker option, rinse them under cool water and drain well.

3. Can I make this salad ahead of time?
Absolutely! It actually tastes better after chilling for a few hours, so feel free to make it the day before.

4. Is there a substitute for mayonnaise?
You can use Greek yogurt or sour cream for a tangier, lighter dressing. Just note the flavor will be slightly different.

5. How do I tone down the onion flavor?
Soak the diced red onion in cold water for 10 minutes before adding it to the salad. This will reduce its sharpness.

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Pea Salad Recipe With Red Onions And Cheese Recipe

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Sweet peas, smoky bacon, tangy red onions, and creamy cheese come together in this classic pea salad recipe—perfect for any occasion!

  • Total Time: 4 hours (including chilling)
  • Yield: 6-8 1x

Ingredients

Scale
  • 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

  • Prep your ingredients: Start by thawing your peas. Spread them out on a plate or in a shallow bowl to speed up the process. Once thawed, drain off any excess water. Meanwhile, cook your bacon until it’s crispy, then chop it into small pieces. Dice your red onion and shred the cheeses if you haven’t already.
  • Mix it up: In a large bowl, combine the peas, bacon, cheddar cheese, mozzarella cheese, and red onion. Pour in the mayonnaise and give everything a good stir. Make sure the mayo evenly coats all the ingredients—no dry spots here!
  • Season and taste: Sprinkle in some salt and pepper, then mix again. Taste and adjust as needed. Remember, the bacon and cheese already bring some saltiness, so go light at first.
  • Chill out: Cover the bowl and refrigerate the salad for at least 4 hours, or even overnight. This allows the flavors to meld and the dressing to thicken slightly.
  • Serve and enjoy: Before serving, give the salad another good stir to redistribute any dressing that may have settled. Serve it chilled and watch it disappear!

Notes

Serving ideas: make it look (and taste) amazing

When serving, scoop the pea salad into a pretty bowl or platter. For a pop of color, sprinkle a little extra shredded cheese or crispy bacon on top. Garnish with a few sprigs of fresh parsley or chives for a fresh, vibrant finish. This salad pairs beautifully with grilled chicken, burgers, or barbecue ribs. It’s also a great side for holiday dinners—just set it alongside roasted turkey or ham, and you’re good to go.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (for bacon)
  • Category: dinner

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