This easy pea salad is the recipe I make every single Easter, and it is usually gone before anyone gets to the ham. Sweet green peas, crispy bacon, sharp cheddar, and a creamy, tangy dressing come together in one bowl with almost no effort, and it only gets better the longer it sits in the fridge.
I love this recipe because it is truly a make ahead salad: put it together the day before your potluck, cookout, or holiday gathering and let the fridge do the work.
It's a gluten free side dish that never feels like an afterthought, whether you are serving it alongside a spiral ham at Easter or bringing it to a summer cookout.
If you are looking for more easy salads you might also enjoy my Seven Layer Salad, my Thai Style Cabbage Salad, my Sugar Free Broccoli Salad or my Honey Dijon Carrot Salad.
You can find all of my salad recipes here: Gluten Free Salad Recipes
If you are looking for more Easter recipes you can find all of them here: Gluten Free Easter Recipes
Why You'll Love This Recipe
- Comes together in one bowl with simple ingredients you likely already have on hand
- Gets better the longer it chills, so it's an easy make ahead dish for potlucks and holidays
- A gluten free side dish that fits Easter, cookouts, and everyday dinners alike
- Easy to customize with add ins like fresh herbs, hard boiled eggs, or a spicier cheese
- It's a classic that disappears fast at every gathering
Ingredient Notes and Substitutions for Pea Salad
This easy pea salad comes together with just a handful of ingredients, but a few small swaps can make it your own. Sharp cheddar is my go to, but a smoked gouda or Colby jack works just as well if that is what you have on hand. If raw onion is too sharp for your taste, soak the chopped onion in cold water for 10 minutes before adding it to mellow the bite.
- Cheese: sharp cheddar, smoked gouda, or Colby jack all work well.
- Dressing: swap half the mayonnaise for plain Greek yogurt for a lighter, tangier salad with more protein.
- Onion: soak in cold water for 10 minutes to mellow the flavor, or use finely chopped green onion instead.
- Bacon and dressing ingredients: always double check labels since bacon, mayonnaise, and sour cream can vary by brand. Most are gluten free, but it is worth a quick check if you have celiac disease or a severe sensitivity.
Ways to Customize This Pea Salad
One of the best things about this salad is how easy it is to make your own. Once you have the base recipe down, try one of these simple additions the next time you make it.
- Stir in chopped fresh dill or chives for a bright, herby finish.
- Add two chopped hard boiled eggs for extra protein and richness.
- Fold in a handful of sliced water chestnuts or diced celery for crunch.
- Use pepper jack cheese and a dash of hot sauce for a spicy version.
- Swap the white onion for thinly sliced green onion for a milder bite.
What to Serve with Pea Salad
This pea salad is a natural fit anywhere you would serve a potluck or picnic spread. I love setting it out alongside a spiral ham at Easter, but it holds its own next to grilled chicken, burgers, or barbecue ribs at a summer cookout too. For a lighter lunch, spoon it over a bed of greens for a version that does not need any extra dressing.
Storage
Store leftover pea salad in an airtight container in the refrigerator for up to three days. Keep in mind that the longer the salad sits the more the dressing will absorb into the peas and other ingredients, so the salad may be a little thicker on day two or three. If you want to freshen it up you can stir in a small spoonful of sour cream or mayonnaise before serving. Do not freeze this salad as the creamy dressing does not hold up well to freezing and the peas will become mushy when thawed.
Top Tip
The key to a creamy, not watery, pea salad is making sure your thawed peas are completely dry before you mix everything together. After they thaw, let them drain in a colander for a few minutes or pat them dry with a paper towel. Skipping this step is the number one reason pea salad turns out runny instead of thick and creamy.
Frequently Asked Questions
I use frozen green peas in this salad. I purchase a 32 ounce bag and let them thaw before putting together the salad. If you try to put the salad together while the peas are still frozen it is much harder to stir in the dressing and mix the ingredients together.
Save yourself the headache of a clumped salad and thaw your peas first!
No. You thaw the peas and put them directly into the salad. There is no need to cook them for this salad.
This easy pea salad can be made a day ahead and will last in your refrigerator for up to three days.
Yes to both if you can find it! All of the ingredients in this easy pea salad are naturally gluten free, but you do want to make sure the bacon you purchase is certified gluten free since some bacon is processed in facilities that also handle gluten containing products.
I also personally prefer bacon that is nitrite and nitrate free. I have found that nitrites and nitrates cause an inflammatory reaction for me that is very similar to a gluten reaction, so it is something worth paying attention to when you are shopping. Look for bacon that is labeled both gluten free and uncured without added nitrites or nitrates for the best result in this recipe.
I don't recommend it. Canned peas are much softer and can turn mushy once mixed with the dressing. Frozen peas hold their shape and give the salad the best texture.
No. The mayonnaise and sour cream in the dressing do not freeze well, and the peas will turn mushy once thawed. This salad is best made a day or two ahead and kept in the refrigerator instead.
You can make this salad up to a day ahead, which actually makes it taste even better since the dressing has more time to soak in. I do not recommend making it more than a day ahead, since the peas will start to release extra liquid the longer it sits.
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Easy Pea Salad
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
This creamy, tangy pea salad is a spring and potluck favorite that people ask for again and again. It's a gluten free side dish that comes together in minutes and actually tastes better the longer it chills, making it the perfect make ahead recipe for Easter, cookouts, and holiday gatherings.
Ingredients
- 1 - 32 ounce bag Frozen Peas, thawed
- 1 pound Bacon, cooked and crumbled
- 1 small White Onion, finely chopped
- 1 cup Cheddar Cheese, shredded
- ½ cup Mayonnaise
- ½ cup Sour Cream
- ½ tsp. Sea Salt
- ½ tsp. Coarse Ground Black Pepper
- 2 tsp. White Vinegar
Instructions
Pour your frozen peas into a bowl and place in the refrigerator the night before to thaw. If you don't have time for that you can thaw them in the microwave using the defrost setting.
Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.
Once the peas are thawed and the bacon is cooled mix the ingredients together in a bowl.
Mix together the peas, bacon, onion, cheese, mayonnaise, sour cream, salt, pepper and vinegar until all the ingredients are blended completely.
Store the salad in and air tight container in the refrigerator until you are ready to serve it.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
I like to make this salad the day before so it's cold and ready to serve in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
If you make this easy pea salad, I would love to hear how it turned out. Leave a comment and a star rating below, and be sure to tag @smallfarmbiglife on Instagram so I can see your version. Looking for more make ahead sides for your next potluck or holiday table? Check out my full collection of Gluten Free Salad Recipes.
Pea Salad Ingredients
Instructions
Pour your frozen peas into a bowl and place in the refrigerator the night before to thaw. If you don't have time for that you can thaw them in the microwave using the defrost setting.
Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.
Once the peas are thawed and the bacon is cooled mix the ingredients together in a bowl.
Mix together the peas, bacon, onion, cheese, mayonnaise, sour cream, salt, pepper and vinegar until all the ingredients are blended completely.
Store the salad in and air tight container in the refrigerator until you are ready to serve it.
