Crispy Bacon and Pea Salad with Creamy Herb Dressing

Easy Bacon Pea Salad is a long-time family favourite for warm-weather meals. It pairs beautifully with grilled foods and also makes a satisfying light lunch. Enjoy!

Easy Bacon Pea Salad with Cheddar Cheese. Perfect for Easter or any time!

I have a soft spot for marinated salads—the kind that populate bowls at late-spring and summer gatherings and actually improve after a day in the fridge. Macaroni salad, potato salad, corn salad and, of course, this pea salad are exactly that kind of dish.

Peas were always a welcome sight on my plate as a kid. I loved that little pop of sweetness and texture, and I’ll still reach for a bowl of chilled peas on a hot afternoon. When my friend Amy’s pea salad recipe crossed my feed recently, I knew I had to try it. It was delicious. For my second batch I added crisp bacon and increased the cheddar and onion a bit—so good we finished it in a few hours. True story: I put a two-day moratorium on making more because we went a little pea-crazy.

Peas and bacon are a perfect match. The combination of sweet, tender peas, creamy mayonnaise dressing, crunchy mild red onion, sharp cheddar and salty, crispy bacon is delightful right away, but it’s even better after the flavours have had time to meld in the refrigerator. That makes this salad an ideal make-ahead side for Easter ham, backyard barbecues, picnics and any other gathering through the season.

Cook’s Notes:

I prefer frozen peas thawed overnight in the refrigerator for the best texture and flavour. If you have fresh peas, blanch them, cool them, and use after chilling.
Try serving scoops of this pea salad atop a simple tossed green salad—no extra dressing needed.
The salad can be served immediately, but it benefits from at least an hour in the refrigerator and will keep, tightly covered, for up to three days. Eat within three days for best quality.

Tools

Wooden spoon or mixing spoon
Chef’s knife
Cutting board
Storage container with tight-fitting lid

Serve With

This salad pairs well with grilled or roasted chicken, pork, fish or ham. It also complements heavy mains like pulled pork or rich meatloaves and is a good side for simple roasted or crispy baked chicken.

Bacon Pea Salad — Simple and Delicious

Bacon Pea Salad

Adapted from Amy of She Wears Many Hats. The sweet pop of peas with creamy mayo, crunchy red onion, sharp cheddar and crispy bacon is excellent right away and even better after a day in the refrigerator.

Ingredients

1 pound bacon, cooked, drained and crumbled or finely chopped
2 pounds frozen peas, thawed in the refrigerator overnight
3/4 cup coarsely grated sharp cheddar cheese
1/2 small red onion, peeled and finely chopped
1/2 cup mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon paprika

Instructions

Stir together all ingredients until evenly combined. Serve immediately, or for best flavor place the salad in a tightly covered container and refrigerate for at least one hour and up to three days. Stir gently before serving.