If you’re searching for a salad that’s loaded with vibrant flavors and textures, look no further than this Pea Salad with Bacon Recipe. It’s a true crowd-pleaser, effortlessly combining crisp peas, savory bacon, sharp cheddar, and a creamy dressing with just the right amount of smoky and tangy notes. Whether you’re bringing it to a picnic, potluck, or just want a refreshing side for dinner, this dish hits all the right spots and always disappears fast.
Ingredients You’ll Need
Getting your hands on these simple but essential ingredients is the first step toward making a Pea Salad with Bacon Recipe that sings. Each element brings something special—whether it’s the sweetness of the peas, the rich saltiness of bacon, or the creamy punch from the dressing—so don’t skip any of them!
- Bacon (6 strips): Cut into small pieces, it adds irresistible smoky crunch that elevates the salad.
- Frozen peas (2 pounds): Thawed and rinsed, they provide a fresh pop of color and that natural sweetness.
- Red onion (1/2 small, chopped): Offers a sharp bite that balances the creaminess perfectly.
- Shredded cheddar cheese (1 cup): Melt-in-your-mouth richness that brings depth to every bite.
- Salt & pepper: Essential seasonings to brighten all the flavors.
- Mayonnaise (3/4 cup): The creamy base that ties the salad together smoothly.
- Adobo sauce (1/2 tablespoon): Adds a subtle smoky heat, but adjust to your taste.
- Lemon juice (1 teaspoon): Adds zing and lifts the whole salad.
- Worcestershire sauce (1 teaspoon): Gives a complex, savory undertone that complements bacon well.
- Smoked paprika (1/2 teaspoon): Enhances the smoky flavor without overpowering.
- Garlic powder (1/4 teaspoon): A hint of warmth and earthiness rounds out the dressing.
How to Make Pea Salad with Bacon Recipe
Step 1: Prepare the Peas
Start by rinsing your frozen peas under cool running water. This quick step does more than just thaw them—it freshens and slightly cools the peas, giving your salad a crisp texture. Allow them to drain thoroughly because excess water can make your salad soggy.
Step 2: Cook the Bacon
While your peas drain, fry the bacon pieces until they’re perfectly crispy. Using kitchen shears to cut the bacon before cooking helps speed up the process and ensures even cooking. Once done, drain the excess fat on paper towels so the bacon doesn’t add unnecessary greasiness to your salad.
Step 3: Whip Up the Dressing
This is where the magic happens. Mix together mayonnaise, adobo sauce, lemon juice, Worcestershire sauce, smoked paprika, and garlic powder until smooth. The dressing is the flavor powerhouse that brings together the smoky, tangy, and creamy notes. Feel free to tweak the adobo sauce or lemon juice amounts to tailor it perfectly to your palate.
Step 4: Combine and Toss
In a large bowl, add peas, bacon, chopped red onion, and shredded cheddar cheese. Pour the dressing over and toss everything until every bite is coated beautifully. Season with salt and pepper to your liking. For the best flavor, cover and chill it for at least an hour before serving, allowing the ingredients to meld and create that signature balance this Pea Salad with Bacon Recipe is loved for.
How to Serve Pea Salad with Bacon Recipe
Garnishes
Add a sprinkle of chopped fresh herbs like parsley or chives right before serving to introduce a fresh, bright element. If you want to amp up the visual appeal, a few extra crispy bacon bits on top never hurt anyone.
Side Dishes
This salad pairs beautifully with grilled chicken, burgers, or even a casual BBQ spread. It’s also fantastic alongside crusty bread or as part of a picnic feast, giving a boost of freshness and savory flavor to your meal.
Creative Ways to Present
For a fun twist, serve the Pea Salad with Bacon Recipe in hollowed-out mini bell peppers or lettuce cups for individual servings. Or, layer it in a parfait glass for an elegant appetizer that will wow guests visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
The pea salad keeps well in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving as the dressing may settle slightly at the bottom.
Freezing
This salad is best enjoyed fresh because peas and mayo-based dressings don’t freeze well—they can become watery or separate. So, avoid freezing to maintain that perfect creamy texture.
Reheating
Since this is a cold salad, reheating is not recommended. Instead, just enjoy it chilled straight from the fridge for the best experience.
FAQs
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas add a fantastic natural sweetness and crunch, though they need a bit more prep like shelling and blanching. Using fresh peas can elevate the salad’s freshness even more.
What can I substitute for adobo sauce?
If you don’t have adobo sauce on hand, a dash of smoked paprika with a pinch of cayenne pepper can mimic a similar smoky heat. You can also use chipotle powder if you want a little extra kick.
Is this salad suitable for meal prep?
Definitely! This Pea Salad with Bacon Recipe is a great make-ahead option that only gets better with time as the flavors meld. Just keep it chilled and add fresh toppings like bacon bits before serving.
Can I make this recipe vegetarian?
Yes, simply omit the bacon and try adding smoked tempeh or crispy roasted chickpeas for that savory crunch. The dressing and other ingredients still shine without the meat.
How can I make this recipe dairy-free?
Swap out the cheddar cheese for a dairy-free alternative or simply leave it out. The creamy mayo-based dressing is naturally dairy-free, so it remains delicious and satisfying.
Final Thoughts
Trust me when I say this Pea Salad with Bacon Recipe will quickly become one of your go-to favorites. It’s bursting with flavor, surprisingly easy to make, and perfect for so many occasions. Don’t hesitate—grab those ingredients and start mixing up a bowl of this gem today. Your taste buds will thank you!
Print
Pea Salad with Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Frying
- Cuisine: American
Description
A creamy and flavorful pea salad featuring crispy bacon, sharp cheddar cheese, and a smoky adobo mayo dressing. Perfect as a side dish for picnics, barbecues, or potlucks, this salad combines tender peas with a tangy, smoky dressing and crunchy bacon bits for a delightful contrast in textures and flavors.
Ingredients
Salad Ingredients
- 6 strips bacon, cut into small pieces
- 2 pounds frozen peas, thawed
- 1/2 small red onion, chopped
- 1 cup shredded cheddar cheese
- Salt & pepper, to taste
Dressing Ingredients
- 3/4 cup mayonnaise
- 1/2 tablespoon adobo sauce (or to taste)
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- Rinse and drain peas: Place the thawed peas in a colander and rinse them under cool running water. Allow them to drain thoroughly to remove excess moisture.
- Cook the bacon: Using kitchen shears, cut bacon strips into small pieces. Fry them in a skillet over medium heat until crispy. Once cooked, drain the fat by placing the bacon on paper towels to remove excess grease.
- Prepare the dressing: In a bowl, combine mayonnaise, adobo sauce, lemon juice, Worcestershire sauce, smoked paprika, and garlic powder. Mix well until smooth. Adjust the seasoning by adding more adobo sauce or lemon juice to suit your taste.
- Assemble the salad: In a large salad bowl, add the drained peas, cooked bacon pieces, chopped red onion, and shredded cheddar cheese. Pour the dressing over the mixture and toss gently to evenly coat all ingredients.
- Season and chill: Taste the salad and season with salt and pepper as needed. For best flavor, refrigerate the salad for about one hour before serving to allow the flavors to meld together.
Notes
- Make sure peas are fully thawed and well drained to avoid a watery salad.
- Adjust the amount of adobo sauce and lemon juice in the dressing to balance smokiness and acidity to your preference.
- For a crunchier texture, prepare the salad shortly before serving instead of several hours ahead.
- This salad can be stored covered in the refrigerator for up to 2 days.
