Ranch dressing makes everything better, even cold creamy pea salad. It can take mediocre pea salad recipes from so-so to spectacular with a simple squirt! Its cold, creamy, tangy, and the precious little peas burst in your mouth at just the right time. This nutritious super satisfying side dish dresses up any meal.
I mean, I love a great Caprese salad or even a traditional Lebanese Tabbouleh salad, but they seem more like appetizers. Antipasto salad is another great love of mine.
But this cold refreshing tasty salad is a gem that can pair with almost any meal and double as a lunch course without weighing you down. I just know you’re gonna’ love it too!
Check it out….
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What I Love About This Recipe
It’s got ALL the texture too – firm and creamy green peas, crispy bacon and crunchy red onions, tender-perfect boiled or steamed eggs, all blanketed in the salty, tangy magic that is ranch dressing.
- A simple but flavorful side dish sure to lure even picky eaters to the fridge for leftovers.
- This comes together really quickly – only SIX ingredients – with just a little time needed to hang out in the fridge before serving.
- The ranch dressing makes everything better
How To Make Pea Salad Recipe
Whipping up this little versatile flavor bomb they call peas salad takes practically no time at all and it is de-lish!
All you have to do is cook the bacon and blanch the peas before tossing them into the bowl with the other goodies. Fold it all together, garnish and serve. Viola….Easy peasy!
Green Pea Salad Recipe Notes
If you’re aiming to serve your all-time best green pea salad, I suggest giving this baby some chill time in the fridge. You’ll want a 30-minute minimum to let all the flavors fully develop but a couple of hours to overnight is optimal.
Pea Salad With Bacon Ingredient Notes
Peas – The overall flavor and integrity of this nifty pea salad with bacon really depend on the type of peas you use. Canned peas can be…well – mushy. Not an attractive quality in peas salad. If that’s all you’ve got then you may be better off serving up a bacon ranch pasta salad instead.
- What you really want for this dish is frozen petite peas. First off, they’re sweeter than their mature counterparts and the skins aren’t as tough. Plus, they’re typically frozen at the peak of freshness and they’re cost-effective. What’s not to love?
Cheese: Sharp cheddar is my favorite cheese for this dish. It adds some cheesy flavor without competing with the ranch dressing. Mild or Longhorn varieties also work well. Feel free to experiment with other firm cheeses, though, and use whatever you like.
- I add it either shredded or cubed, frankly depending on my mood at the time!
- I think shredded cheese gets distributed throughout the salad better, though, so that’s what I use, and I prefer to grate mine by hand. Pre-shredded cheese usually has some anti-caking agents that put a thin powdery coating on each shred, so I prefer not to use that in cold dishes (though it’s definitely a great time saver for warm melty-cheese things).
Onions: There are so many onion varieties, but red works great in this dish mainly for color but also for flavor. Red onions are one of the mildest varieties, but you can always rinse chopped onion in cold water first if they’re particularly strong. Sweet onions like Vidalia are a great substitute.
Tools to Make
You don’t need any crazy tools to throw together this most excellent salad. The main thing is just having cling wrap for the chill time and a pretty dish to serve it in. That’s all.
How Long Can You Keep This In The Fridge?
This yummy salad will stay fresh and tangy in the fridge for up to 3-4 days but I have never had one last that long. You’ll want to store it in an airtight container to prevent condensation build-up which can make it runny.
Pea And Cheese Salad Make Ahead Tips
I love making this pea and cheese salad a day ahead of serving because it gives everything time to meld together into one cohesive flavor profile. Plus, a deep hard chill does wonders for the flavor. Now, its absolutely fine with just an hour or so in the fridge but overnight is best.
Serving Recommendations
The versatility of this amazing salad makes it suitable for pairing with a lunchtime sandwich or dressing up a holiday dinner. A warm Ina’s potato salad makes a wonderful flavor contrast, but an Italian pasta salad can be hard to beat too. There’s almost nothing you can’t serve this salad with.
Just be sure to reserve the FDA recommended 2-hour serving rule. This stuff should pretty much live in the fridge.
Pea Salad
Ingredients
- 4 slices bacon
- 16 ounces frozen petite peas thawed and drained
- 1/3 cup red onion finely chopped
- 1/2 cup prepared ranch dressing
- 1/2 cup cheddar cheese cubed or shredded
- 2 hard-boiled eggs cooled and chopped
Instructions
- In a 12-inch skillet, cook bacon until crispy. Remove to cooked bacon to a paper towel-lined plate to drain. Crumble and set aside.
- In a large pot, bring 1 quart of water to a boil. Blanche the peas for 1 minute, drain into a colander and run cold water over them to stop the cooking process. Drain well.
- In a salad bowl, add bacon, onion, cheddar, and ranch dressing. Toss well to evenly coat all ingredients. Add peas and chopped eggs and gently fold into the mixture, so they don't get mushy. Cover and place in the refrigerator 30 minutes minimum up to overnight. Serve.
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Nutrition
More Salad Recipes
Here are even more delicious salad recipes you may enjoy. They’re bound to make any meal better!
Conclusion
Speaking of all the ways ranch dressing makes your taste buds happy, this creamy pea salad is kinda’ hard to beat. I almost hate to say it – but I think it’s even better than grandma used to make.
With quick ten-minute prep time, this little gem is a delicious stroke of genius and I can’t wait for you to try it!
Yum. Love this
I actually made this with fresh peas from our garden. I blanched, then shocked them. I mixed everything together and just before I put in the fridge to meld, I gave my husband a taste test. He was shocked at how good it was, based on how simple the recipe is. His exact words were “That’s good. Wow, that’s really good.” He doesn’t usually comment unless I ask him if he likes it, so that was high praise. Will definitely be making this again!
I’m so happy it was a hit for your family. I LOVE that you made it with fresh peas! I bet it was amazing!
`I use mayo , not ranch…but this is one I could sit and eat everyday…
I think it’s a delicious salad too, Marian!
Looks yummy! Think we’ll make it for Fathers Day.
I hope you enjoy it, Lynessa!
Looks delicious! I love pea salad.
I hope you enjoy!