There’s something undeniably nostalgic about a bowl of classic pea salad with bacon—the kind of dish that brings you right back to backyard barbecues and potlucks at Grandma’s. With its crisp peas, smoky bacon, creamy dressing, and that irresistible mix of sweet and savory, it’s comfort food in every bite.

I started making this salad years ago for summer cookouts, and now it’s become one of those recipes I’m constantly asked to bring. It’s quick to whip up, ridiculously easy, and somehow always the first dish to disappear from the table.

Whether you're feeding a crowd or meal prepping for the week, this salad hits all the right notes. Let’s dive into what makes it a must-have for your recipe box.

Why You'll Love This Classic Pea Salad With Bacon

Get ready to fall in love with your new favorite side dish. This classic pea salad with bacon is more than just a throwback—it’s a flavor-packed gem that fits perfectly into your modern meal rotation.

First off, it’s incredibly easy to make. We’re talking 15 minutes from start to finish, and no stove time unless you’re crisping up fresh bacon. That’s weeknight and weekend magic right there.

It’s also wonderfully budget-friendly. Frozen peas, a few pantry staples, and a handful of bacon go a long way in feeding a crowd without breaking the bank.

Let’s not forget how versatile it is. Add-ins like shredded cheddar, chopped eggs, or red onion let you tailor it to your family’s taste—or whatever you’ve got in the fridge.

And of course, there’s the unbeatable combination of textures and flavors. You get that cool, creamy dressing, bursts of sweet peas, and crunchy, salty bacon in every forkful. It’s rich without being heavy—just the way a good salad should be.

Whether you’re hosting a summer cookout or need a simple make-ahead lunch, this salad is a total win. Now let’s break down the ingredients that make it shine.

Ingredients Notes

The beauty of this salad is that it leans on simple, everyday ingredients to create something truly special. Here’s what to know about each key player in the mix.

Frozen peas are the star of the show here. Go for sweet green peas, and skip the canned version—they’re too soft for this recipe. You don’t need to cook them either! Just thaw and drain well for that perfect pop and crunch.

Bacon brings smoky, salty goodness that balances out the creamy sweetness of the peas. I love using thick-cut bacon cooked until crisp and crumbled into bite-size pieces. If you’re in a pinch, pre-cooked bacon bits work too, but the flavor won’t be quite as bold.

Red onion adds just the right amount of bite. Finely diced, it provides contrast without overwhelming the dish. If you find raw onion too strong, soak it in cold water for a few minutes before adding to the salad.

Cheddar cheese is optional but highly recommended. Sharp cheddar adds a creamy, tangy richness that complements the sweetness of the peas beautifully. Go with block cheese cut into small cubes for the best texture—pre-shredded cheese can be a little too dry.

The creamy dressing pulls everything together. It’s a mix of mayonnaise, a splash of vinegar, and just a touch of sugar. The vinegar brightens up the salad, while the sugar enhances the peas’ natural sweetness.

You won’t need much special equipment—just a large mixing bowl, a sharp knife, and a sturdy spoon for tossing it all together. If you're using fresh bacon, a skillet will come in handy too.

How To Make This Classic Pea Salad With Bacon

Making this classic salad is as easy as it gets. Here’s how it comes together, step by step.

Start by thawing your peas. You can do this by leaving them in the fridge overnight, or quickly rinse them under cold water in a colander. Be sure to drain thoroughly—excess water will dilute your dressing.

While the peas are draining, go ahead and cook your bacon. I like to lay mine out in a cold skillet, then turn the heat to medium and let it slowly crisp up. Once done, transfer it to a paper towel-lined plate and let it cool before chopping.

Now it’s time to make your dressing. In a large mixing bowl, whisk together mayonnaise, white vinegar, and a pinch of sugar until smooth. You can adjust the sweetness or acidity to your liking here—taste as you go.

Add your peas, crumbled bacon, diced red onion, and cubed cheddar to the bowl with the dressing. Gently stir until everything is evenly coated. Be careful not to mash the peas—you want them to stay whole and crisp.

At this point, you can serve it right away, but it’s even better if you chill the salad for 30 minutes to an hour. This gives the flavors a chance to mingle and makes it extra refreshing.

From start to finish, you’re looking at about 15 minutes of hands-on time. Chill time is optional but worth it. And when it’s done, you’ve got a cool, creamy, satisfying side dish that pairs with everything from burgers to brisket.

Storage Options

One of the best things about this salad is how well it keeps. It’s perfect for making ahead and storing for lunches or gatherings.

Store any leftovers in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. The flavors only get better as they sit, though the peas may soften a bit over time.

If you plan to make it ahead of a party, consider storing the dressing separately and mixing it in right before serving. This helps keep the texture crisp and fresh.

This salad isn’t freezer-friendly—frozen and re-thawed peas get mushy—so stick with fridge storage only.

When you’re ready to eat, give the salad a good stir. If it looks a little dry, add a small spoonful of mayo to refresh it before serving. A quick stir is all it needs to bounce back to life.

Variations and Substitutions

What I love most about this recipe is how easy it is to tweak. Once you’ve got the base down, the options are endless.

Looking for a lighter version? Swap the mayonnaise for Greek yogurt or use a half-and-half mix for a tangier, lower-fat dressing. You still get the creaminess without all the calories.

For a sweet-savory twist, toss in chopped pickles or sweet relish. It adds a fun zing and a little extra crunch that pairs surprisingly well with the smoky bacon.

Want to make it vegetarian? Leave out the bacon and add toasted sunflower seeds or crispy shallots for that salty crunch.

If you're not a fan of raw onion, try using thinly sliced green onions instead. They’re milder and add a nice pop of color too.

Feeling adventurous? Add a hard-boiled egg or two, chopped up and folded into the mix. It turns this side into something hearty enough for lunch on its own.