There’s something about a classic pea salad that just hits the spot—cool, creamy, and packed with texture and flavor. Whether it’s for a backyard barbecue, a casual potluck, or just a comforting weeknight side dish, this recipe always seems to disappear fast. What I love most about this version is how simple it is to whip up, yet it delivers that nostalgic blend of creamy dressing, salty bacon, and the pop of sweet peas. Oh, and the cheeses? Game-changer. Let’s dive in and make this easy pea salad with red onions and cheese together!

Pea Salad Recipe With Red Onions And Cheese Recipe

A little story behind my love for this salad

The first time I had pea salad, it was at a summer cookout hosted by a family friend. I remember being skeptical—peas in a salad? But one bite, and I was sold. The crunch of bacon, the creamy tang of the dressing, and the way the peas stayed perfectly sweet and tender—it was magical. Fast forward to today, and it’s one of my go-to dishes for any gathering. The best part? I’ve tweaked it over the years to make it just the way I like it, with shredded cheddar and mozzarella for a cheesy twist. Every time I make it, it reminds me of long summer evenings and that first “aha” moment when I realized how much I loved this salad.

What makes pea salad so special?

Pea salad is a vintage recipe that’s been around for decades, with its roots in Southern and Midwestern cooking. It’s the ultimate crowd-pleaser, combining simple pantry staples into a dish that feels way more impressive than it should. Over the years, people have experimented with different add-ins (like boiled eggs, pickles, or even sunflower seeds), but the classic combo of peas, red onion, bacon, and mayo remains a favorite. While the original often includes just cheddar cheese, I’ve found that adding mozzarella gives it an extra creamy, melty vibe that’s hard to resist.

Let’s talk ingredients: the stars of the show

Frozen peas: These are the foundation of the salad. They’re sweet, vibrant, and hold their shape beautifully once thawed. If you’re out of frozen peas, canned peas can work in a pinch (just drain them well), but the texture won’t be quite as firm. Fresh peas are also an option if you have the time to blanch them first.
Bacon: Ah, bacon—the salty, smoky addition that takes this salad to another level. Use thick-cut if you can for extra crunch, and cook it until it’s nice and crispy. Turkey bacon is a good alternative if you’re looking for something lighter, though the flavor will be a bit different.
Cheddar cheese: The sharpness of cheddar complements the sweetness of the peas perfectly. Pre-shredded works fine, but freshly grated cheddar gives it that rich, homemade touch.
Mozzarella cheese: This is my twist! Mozzarella adds a mild, creamy balance to the sharp cheddar. If you’re feeling adventurous, you could even try crumbled feta or shredded Parmesan for a more tangy flavor.
Red onion: Red onions add a pop of color and a zesty bite to the salad. If you find raw onions too strong, soak the diced onion in cold water for 10 minutes before adding it to the mix—it’ll mellow the flavor without losing the crunch.
Mayonnaise: The creamy binder that pulls everything together. I always recommend using real mayo for the best flavor. You can swap it for Greek yogurt or sour cream if you’re looking for a lighter option, but it’ll have a tangier taste.
Salt and pepper: Simple, but essential. These two ingredients balance the flavors and bring everything to life. Don’t skip them!

The tools you’ll need

You don’t need much for this salad—just a few kitchen staples:

Mixing bowl: A large one works best so you can toss everything easily without making a mess.
Sharp knife: For dicing the onion and chopping the bacon if you haven’t already.
Spatula or large spoon: To mix everything together thoroughly.
Measuring cups: Helpful for getting the cheese, mayo, and peas just right, though I often eyeball it when I’m in a hurry.

If you don’t have a mixing bowl big enough, you can mix the ingredients in a large pot or casserole dish instead. No fancy tools required here!

Step-by-step: Let’s make this pea salad!

Thaw and drain your peas
Start by taking your frozen peas out of the freezer and letting them thaw at room temperature. If you’re in a rush, you can run them under cold water in a colander to speed things up. Once thawed, make sure to drain them well—you don’t want any extra water making the salad soggy.
Cook and chop the bacon
While your peas are thawing, cook your bacon until crispy. I like to bake mine in the oven at 400°F for about 15 minutes (less mess!), but you can fry it on the stovetop if that’s your preference. Once it’s cool enough to handle, chop it into bite-sized pieces.
Prep your other ingredients
Dice the red onion, shred your cheeses (if you’re not using pre-shredded), and measure out the mayo. I like to have everything ready to go before mixing—it makes things so much easier.
Combine everything in a bowl
In a large mixing bowl, toss together the peas, bacon, onion, cheddar cheese, mozzarella cheese, and mayonnaise. Stir gently but thoroughly to coat everything evenly in the creamy dressing.
Season to taste
Add salt and pepper a little at a time, tasting as you go. It’s amazing how much a pinch of seasoning can elevate the flavors!
Chill and serve
Cover the bowl and refrigerate for at least 4 hours (overnight is even better). This gives the flavors time to meld together and makes the salad perfectly cold and refreshing. Before serving, give it a quick stir to redistribute the dressing.

Fun ways to change it up

Make it vegetarian: Skip the bacon and add roasted sunflower seeds or chopped nuts for crunch.
Go gluten-free: This recipe is naturally gluten-free—just double-check your bacon and mayo labels to be sure!
Add extra veggies: Diced bell peppers, chopped celery, or shredded carrots all add great crunch and color.
Try different cheeses: Crumbled blue cheese or feta brings a bolder, tangier flavor.
Add a little sweetness: Toss in a handful of dried cranberries or raisins for a sweet contrast.
Lighten it up: Swap half the mayo for Greek yogurt, or use a light mayo instead.

How to serve and impress your guests

I love serving this pea salad in a big glass bowl so you can see all the colorful layers of peas, bacon, onions, and cheese. For garnish, sprinkle a little extra shredded cheddar or some fresh herbs like parsley or dill on top. It pairs wonderfully with grilled chicken, barbecue ribs, or even just a simple loaf of crusty bread.

What to drink with it

For a casual pairing, you can’t go wrong with iced tea or lemonade. If you’re feeling fancy, a crisp white wine like Sauvignon Blanc or a light rosé is perfect. Beer lovers, try a cold lager or wheat beer—it complements the smoky bacon beautifully.

Storage and reheating tips

This salad keeps well in the fridge for up to 3 days. Store it in an airtight container to keep it fresh. If the dressing starts to separate, just give it a good stir before serving. Since it’s mayo-based, keep it chilled at all times—this isn’t a dish you want sitting out for too long on a hot day.

Scaling the recipe for a crowd

Need to double or triple the recipe? Easy! Just make sure you’ve got a big enough bowl to hold it all. I’ve found that when scaling up, you may need to slightly adjust the mayo and seasoning amounts to ensure everything is evenly coated and well-balanced.

Final thoughts: Why you need this recipe in your life

This pea salad with red onions and cheese is proof that simple ingredients can come together to create something truly special. It’s a dish that brings people together, sparks nostalgia, and just tastes downright delicious. Whether it’s your first time making it or your hundredth, I hope you love it as much as I do. Go ahead—grab those peas from the freezer and let’s get started!

FAQs

1. Can I use fresh peas instead of frozen?
Absolutely! Just blanch them briefly in boiling water and cool them down in an ice bath to keep them tender and vibrant.

2. What can I use instead of mayonnaise?
You can swap mayo for Greek yogurt, sour cream, or a mix of both for a tangier and lighter dressing.

3. How far in advance can I make this salad?
This salad tastes best when made at least 4 hours in advance, but you can prep it up to a day ahead.

4. Can I leave out the cheese?
Sure! The salad will still be delicious without cheese, though you might want to add something else for texture, like sunflower seeds or diced bell peppers.

5. Is this salad good for meal prep?
It’s great for meal prep! Just keep it in an airtight container and stir well before eating. Perfect for quick lunches or snacks.