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Chilled Pea Salad Recipe

Chilled Pea Salad is a Classic, Favorite Recipe

Looking for an excellent, easy recipe that you can take to a picnic, or mix up quickly on a weekday evening? Your search is over!

This recipe is quick, fresh and inexpensive. Chilled pea salad is exceptionally tasty as a side dish with summertime favorites, and is also a crowd pleaser potlucks, weddings or baby showers. Once you see how easy it is to mix up this salad, you will probably find yourself coming back to this recipe time and again. Whenever I take this salad with me to a gathering, people ask where I got the recipe! Everyone loves chilled pea salad. Even my picky kids enjoy it!

You can tweak this recipe to match your personal tastes, omitting nuts and/or bacon and adding different vegetables. Mayonnaise can be replaced with plain yogurt for a lower-fat salad, as well. Experiment with different ingredients until you find the right mix for you. I started with a pea salad recipe that was emailed to me by a friend, and then tweaked it a bit myself to make it tastier. Feel free to add or subtract ingredients where needed. Mix in some fresh herbs, perhaps a squeeze of lemon and cracked black pepper and your chilled pea salad will shine even more!

Easy chilled pea salad

Easy chilled pea salad

Ingredients for Chilled Pea Salad


One 10-ounce package of frozen tiny peas (thawed)

1/2 cup chopped fresh celery

3 green onions, chopped

8-10 slices of bacon, cooked, drained and crumbled or torn (you can use turkey bacon or meatless bacon if you wish, or omit entirely)

1/2 cup salted cashews or sunflower seeds (shelled)

One head washed Boston or Bibb lettuce, torn


1/2 cup sour cream

1/2 cup real mayonnaise (can use plain yogurt as a substitute)

1 Tablespoon lemon juice (optional - fresh squeeze lemon juice with a teaspoon of grated rind)

salt and pepper to taste

1 Tablespoon fresh herbs, rosemary or basil (optional)

**You may wish to double this recipe as it goes quickly. Original recipe serves eight people as a side dish.

Preparation time for Chilled Pea Salad

Prep timeReady inYields

30 min

30 min

Serves 8-10 people

Instructions for Making Chilled Pea Salad

Begin by frying or baking the bacon. I like to line a large, rimmed cookie sheet with aluminum foil, place the bacon in strips, and bake at 375 for 20 minutes (turn over 1/2 way through). Set aside and allow to cool. Next wash and tear up the lettuce and place into large mixing bowl. Add peas, chopped celery and chopped green onions.

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Mix up the salad dressing and then add to green ingredients. Stir well. Add in bacon and nuts and stir again.

Place chilled pea salad in the refrigerator for at least 2 hours before serving. Delicious with fresh baguettes and real butter. Garnish with bibb lettuce, if desired.

As an alternative to frozen peas, use 2 cups of freshly shelled tiny green peas. This would really bring out the flavor!

Another Pea Salad Recipe

Chilled Pea Salad is Portable for Picnics and Gatherings

Chilled pea salad is so fresh and tasty that it is a perfect compliment to a summer picnic. Guests love it when I bring this salad to potluck gatherings!

Because the dressing is mayonnaise-based, however, you will need to be sure to keep it cold and insulated. Pack in a Tupperware (or similar) container and pack in ice, or a use some of the various temperature control items available with your favorite cooler. Keep tightly covered with a lid until serving.

Take Your Chilled Pea Salad on a Picnic!

Get out and enjoy a picnic!

Get out and enjoy a picnic!

How Would you Rate this Chilled Pea Salad Recipe?

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2008 Stephanie Marshall


stessily on February 18, 2012:

Steph, You've definitely provided a chilled pea salad recipe which I'm making "as is"; no need to tweak any further.

I appreciate the video on "Spring Pea and Stellette Pasta Salad with Fresh Mint and Parsley". Nice recipe.

Thanks for sharing.

Kind regards, Stessily

Stephanie Marshall (author) from Bend, Oregon on June 02, 2008:

Hooray! I am happy to hear that (not that you are starving though!) I really hope that you love it. :)

2patricias from Sussex by the Sea on June 02, 2008:

I should not have read this Hub an hour and 3/4 before dinner time! Now I am starving and will have to do something distracting. However, first I will actually print it - I think this will be the first time I have printed a Hub for future reference. Congratulations.

Stephanie Marshall (author) from Bend, Oregon on May 30, 2008:

Thank you Fadzo! Hope you enjoy it!

Fadzo Chanakira from L.A., California on May 30, 2008:

A great hub thanks. Sounds yummy..though I would have to make a few substitutions to make it vegan..but a great base of ingredients and range of flavors to experiment with.

Stephanie Marshall (author) from Bend, Oregon on May 29, 2008:

Probably delicious! Great idea Robie!

Roberta Kyle from Central New Jersey on May 29, 2008:

YUm-- and just in time for summer--thans Steph. Hmmmmm I wonder how a little chopped up fresh mint would taste in this?

Stephanie Marshall (author) from Bend, Oregon on May 29, 2008:

Thank you Sweetie Pie, knower and Minnie's Mom! I am cracking up at the memories of the salads of the past. 7-layer salad is yummy, but more work. And jello molds (as a kid, good, now, kind of scary... LOL). I hope you enjoy it!

Minnie's Mom from Seattle, WA on May 29, 2008:

Steph! It's 4am and I am going straight to the fridge to see if I have all the ingredients for tomorrow's lunch.  It sounds wonderful.  My first introduction to peas were the 7-layer salad.   Remember your favorite Aunt would bring it to a party.  Let's not forget the jello molds too.  I always look forward to your hubs, thanks for all your hard work and research.

iamtheknower on May 27, 2008:

i am salivating already!! A Yummy Hub

SweetiePie from Southern California, USA on May 26, 2008:

Lovely recipe and thank you for sharing.

Stephanie Marshall (author) from Bend, Oregon on May 23, 2008:

Thanks Amy - I may try it that way next time. :-)

amy jane from Connecticut on May 23, 2008:

Sounds delicious, Steph. I like the idea of replacing the nuts with sundried tomatoes too. :)

trish1048 on May 23, 2008:

Thanks Steph, will do :)

Stephanie Marshall (author) from Bend, Oregon on May 22, 2008:

OK, Trish, I guess if you're not a fan of salty and crunchy, then I would add something else like sundried tomatoes (chopped). That might compliment the bacon well. Let me know how that is - or I may experiment too!

Karen, this is so good and easy. Try it instead of green salad. :-)

Karen Ellis from Central Oregon on May 22, 2008:

This sounds great. I buy a bag of frozen peas and keep them in a container in the frig to add to my green salad every night. But, this sounds much better.

trish1048 on May 22, 2008:

Hi Steph,

No, no allergies here. I guess what it is I'm wondering is, can something else besides nuts go into this salad? I'm not fond of nuts in anything, I prefer them 'unadulterated' lol.


Stephanie Marshall (author) from Bend, Oregon on May 22, 2008:

Hi Trish! Yes, they really don't know what they are missing. But more good stuff for you. As to a replacement for the nuts, I like the sunflower seeds instead of cashews (but my mom likes the cashews instead). The crunch and saltiness is tasty. You might try soy nuts instead if you have an allergy.

trish1048 on May 22, 2008:

Steph! I didn't even realize it was your hub LOL,,,went to edit my comment and it wouldn't let me :( This certainly sounds easy enough, a shame I'll be the only one eating it, as my family is not fond of peas. They don't know what they are missing! Trish

trish1048 on May 22, 2008:


This certainly sounds interesting.  What could I substitute for the nuts? 

Nice hub, thanks for sharing,


cflynn from Ireland on May 22, 2008:

Thanks steph

geat idea for my 3.5yr olds lunch box...he would love some pea salad especially in big pasta shells.

Cup of Joe on May 22, 2008:

Sounds Good!

Stephanie Marshall (author) from Bend, Oregon on May 22, 2008:

pjdscott - how fortuitous! I must have known you needed to clean out your freezer. :-)

Chef Jeff - this is good. Now you'll have more to enjoy yourself! I absolutely love fresh green peas. They remind me of working in the garden with my grandmother when I was a little girl.

Chef Jeff from Universe, Milky Way, Outer Arm, Sol, Earth, Western Hemisphere, North America, Illinois, Chicago. on May 22, 2008:

Can you believe I am the only one in my immediate family who loves green peas? When I make this I'll just save the extra for the next day. I never tire of peas - peas soup, salads, just eating them out of the can or shucking them free of the pod!

And of course, a great wine recommendation always helps - thanks!

pjdscott from Durham, UK on May 22, 2008:

What an opportune hub! We're going away soon and need to use up food from the freezer to allow switching off.

Great hub thanks!

Stephanie Marshall (author) from Bend, Oregon on May 22, 2008:

Thanks Woody and Solarshingles. I made this salad yesterday for a potluck and thought - why not share it? I love Nigella Lawson too. :-)

solarshingles from london on May 22, 2008:

Stephanie, you've got me, again like last time by your new hub about Roses. In this hub you have successfully joined my three favorite items/issues. Pea, a salad and a Nigella Lawson, my favorite British lady chef. She is cooking like a dancer and actress at the same time. Thank you very much for this very amusing hub!

Woody Marx from Ontario, Canada on May 22, 2008:

Great idieas! I happen to love peas...pea soup Quebec style being one of my favorites. :)

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