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Pea Salad Recipe
A fresh, easy, no‐bake side dish featuring crisp green peas tossed in a creamy dressing. This vegetarian summer favorite doubles as a healthy option at potlucks or an Easter side dish, and it’s ready in under 30 minutes.
Full Recipe Introduction
What is a Pea Salad? It’s a simple side dish that highlights sweet green peas mixed with crunchy bacon bits (optional), sweet peppers, and a velvety, tangy dressing. I fell in love with this fresh, bright salad at a family reunion last spring—imagine bowlfuls of jewel-toned green peas glistening under the sun. You know what? It’s one of those no‐fuss recipes you can whip up even if the oven’s on the fritz or it’s 90 degrees outside.
This recipe stands out because it’s vegetarian-friendly (just skip the bacon or swap it for smoked paprika), easy to customize, and truly captures that joyful, seasonal vibe of summer. Plus, it’s packed with protein and fiber—hello, healthy option! I often serve it alongside grilled chicken or fish, but it shines on its own at brunches, showers, or Easter gatherings. It’s so versatile, you’ll want to make it again and again.
Why You’ll Love This Recipe
• No oven needed—just a quick boil and a gentle chill.
• Ready in under 30 minutes—perfect for last-minute plans.
• Creamy dressing ties all the flavors together.
• Vegetarian-friendly (and easily vegan with mayo swap).
• Ideal summer side dish—bright, fresh, and colorful.
• Packs a protein punch with green peas and Greek yogurt.
• Baby showers to Easter side dish flair—fits every festive table.
• Crowd-pleaser at potlucks, BBQs, and backyard gatherings.
• Make-ahead magic: prep in the morning, relax come dinner.
• Gluten-free and adaptable for special diets.
Ingredients
• 4 cups fresh or frozen green peas (about 1 lb; if frozen, thaw in cold water).
Tip: Look for petite green peas—smaller pods have a sweeter bite.
• ½ cup diced red bell pepper (for crunch and color).
Substitution: Swap with yellow pepper or celery for extra crispness.
• 4 slices thick-cut bacon, cooked crisp and crumbled (optional).
Vegetarian alternative: 1 tsp smoked paprika mixed into dressing.
• ¼ cup finely chopped red onion (milder than white onion).
Pro tip: Soak chopped onion in ice water for 5 minutes to mellow the bite.
• ½ cup plain Greek yogurt (whole milk for extra creaminess).
Vegan swap: Use dairy-free coconut yogurt plus 1 tbsp lemon juice.
• ¼ cup mayonnaise (Duke’s or Hellmann’s recommended).
• 1 tbsp apple cider vinegar (adds a bright tang).
• 1 tsp Dijon mustard (a subtle kick).
• 1 tsp honey (balances acidity; use agave for vegan).
• Salt and black pepper, to taste (¼ tsp each, then adjust).
• Fresh dill or parsley, chopped, for garnish (optional but lovely).
Directions
1. Blanch the peas. Bring a pot of salted water to a rolling boil. Add green peas and cook for 2 minutes, until vibrant. Drain and immediately plunge into an ice bath—this stops cooking and locks in that spring-green color.
2. Whip up the dressing. In a medium bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Taste and adjust—sometimes a dash more honey or vinegar is just right.
3. Prep the mix-ins. While peas chill, fry bacon until golden and crisp (if using). Drain on paper towels, then crumble. Chop red bell pepper and onion; pat dry if needed.
4. Toss gently. In a large mixing bowl, combine chilled peas, peppers, onion, and bacon bits. Pour creamy dressing over top. Stir with a silicone spatula—coat every pea without turning them to mush.
5. Chill for best flavor. Cover salad and refrigerate for at least 15 minutes (ideally 30–45). The brief rest time deepens flavors and chills the dish for serving.
6. Garnish and serve. Right before plating, sprinkle fresh dill or parsley. Give a final stir—then scoop into your favorite bowl.
7. Enjoy! Scoop onto plates or serve family-style. Whether it’s your go-to summer side dish or a special Easter side, this salad’s ready to impress.
Servings & Timing
Makes 6–8 servings
Prep Time: 15 minutes
Cook & Chill: 15 minutes boil + 30 minutes chill—around 1 hour total
Total Time: 45 minutes active time, plus chilling
Variations
• Swap bacon for diced ham and shredded cheddar for a hearty twist.
• Stir in crumbled feta and kalamata olives for a Mediterranean vibe.
• Add blanched asparagus tips or sugar snap peas for extra green crunch.
• Use vegan mayo and coconut yogurt to make this a 100% plant-based side.
• Mix in diced heirloom tomatoes for a juicy pop of summer color.
• Toss with fresh mint and lemon zest for a cool, garden-fresh spin.
Storage & Reheating
Store pea salad covered in the fridge for up to 3 days—just keep it chilled. If it thickens too much, stir in a teaspoon of yogurt or a splash of milk before serving. This isn’t a dish you’d freeze; the peas get mushy. Make-ahead tip: Assemble ingredients early, then mix and chill right before guests arrive for maximum freshness.
Notes
I learned that undercooking the peas by 30 seconds gives them just the right snap—any longer, and they feel mushy. Also, letting the salad sit for at least 15 minutes before serving makes a world of difference; flavors really marry. If you love texture, try tossing in a handful of toasted pine nuts or pepitas. Finally, taste your dressing before mixing—everyone’s sweetness and tang preferences differ.
FAQs
Q: Can I use canned peas?
A: You can, but fresh or frozen peas give a sweeter, firmer bite. If using canned, rinse well and pat dry to avoid sogginess.
Q: How long will pea salad stay good?
A: Stored in an airtight container, it keeps fresh in the fridge for 3 days—though it’s best eaten within 48 hours for peak texture.
Q: Is this salad gluten-free?
A: Yes, all core ingredients are naturally gluten-free.
Q: What if I don’t like onions?
A: Swap red onion for thinly sliced green onions or chives for a milder flavor.
Q: Can I pack this for a picnic?
A: Absolutely—keep it chilled in an insulated cooler and stir again before serving.
Q: Any tips for making it vegan?
A: Use your favorite vegan mayo and coconut or almond-based yogurt, plus agave instead of honey.
Q: Will the dressing separate?
A: It may thicken in the fridge; a quick stir or splash of water/yogurt brings it back together.
Q: How can I boost protein?
A: Stir in canned chickpeas or edamame for extra plant-based protein power.
Conclusion
This Pea Salad Recipe is the ultimate fresh, creamy side dish—perfect for summer barbecues, Easter brunch, or any celebration where you want something healthy yet fun. Its bright green peas, colorful peppers, and dreamy dressing make every bite a little party. Give it a try, and let me know how you customize yours—leave a comment below or share a photo to inspire others in our foodie community!
Pea Salad
Ingredients
- 4 cups fresh or frozen green peas thawed if frozen
- 1/2 cup diced red bell pepper
- 4 slices thick-cut bacon cooked crisp and crumbled (optional)
- 1/4 cup finely chopped red onion
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
- Fresh dill or parsley chopped, for garnish (optional but lovely)
Instructions
- Bring a pot of salted water to a rolling boil. Add green peas and cook for 2 minutes. Drain and immediately plunge into an ice bath.
- In a medium bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.
- Fry bacon until crisp, crumble. Chop red bell pepper and onion. Pat dry if needed.
- Combine chilled peas, peppers, onion, and bacon in a mixing bowl. Pour dressing over top and gently stir to coat.
- Cover salad and refrigerate for at least 15 minutes. This allows flavors to deepen and the dish to chill before serving.
- Sprinkle fresh dill or parsley right before serving. Give a final stir and scoop into a serving bowl.
- Serve as a side dish or on its own. Perfect for summer gatherings or special occasions.
