Delight in the vibrant flavors of spring with these 18 creamy pea salad recipes! Perfect for picnics, potlucks, or a quick weeknight side, each dish bursts with fresh herbs and creamy textures that’ll have everyone asking for seconds. From classic favorites to creative twists, you’re sure to find a new go-to salad to brighten your table. Let’s dive into these delicious, herb-packed ideas!
Classic Creamy Pea Salad with Bacon
Remember that creamy pea salad from family gatherings? This classic side dish combines sweet peas, crispy bacon, and a tangy dressing for a crowd-pleasing recipe that’s easy to make ahead. Ready in minutes, it’s perfect for potlucks, barbecues, or a quick weeknight side.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the bacon and base:
– 8 slices bacon
– 4 cups frozen peas, thawed
– 1/2 cup red onion, finely diced
– 1 cup cheddar cheese, shredded
For the dressing:
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tbsp white vinegar
– 1 tsp sugar
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat a large skillet over medium heat. Add the bacon slices in a single layer. Cook for 8–10 minutes, flipping halfway, until crispy and browned. Tip: For even cooking, avoid overcrowding the skillet.
2. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Let it cool for 5 minutes until crisp.
3. Crumble the cooled bacon into small pieces using your hands or a knife. Set aside.
4. In a large mixing bowl, combine the thawed peas, diced red onion, and shredded cheddar cheese. Toss gently to mix.
5. In a separate small bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, salt, and black pepper until smooth and fully combined. Tip: Whisk vigorously to prevent lumps in the dressing.
6. Pour the dressing over the pea mixture in the large bowl. Use a spatula to fold everything together until evenly coated.
7. Add the crumbled bacon to the bowl. Fold gently to incorporate, reserving a small handful for garnish if desired. Tip: For best texture, add the bacon just before serving to keep it crispy.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
What you get is a creamy, crunchy salad with a balance of sweet peas, salty bacon, and tangy dressing. The chilled texture makes it refreshing for summer meals, or try serving it in lettuce cups for a low-carb option.
Lemon Dill Pea Salad with Feta
Mixing fresh peas with bright lemon and dill creates a crisp, refreshing salad perfect for any gathering. This simple combination comes together quickly and delivers vibrant flavor in every bite. Feta cheese adds a creamy, salty finish that balances the dish beautifully.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the salad base:
– 4 cups fresh or frozen peas
– 1/2 cup crumbled feta cheese
– 1/4 cup finely chopped red onion
For the lemon dill dressing:
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 2 tbsp chopped fresh dill
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 4 cups of peas to the boiling water and cook for 2 minutes if using fresh peas or 3 minutes if using frozen peas.
3. Drain the peas immediately in a colander and rinse under cold running water for 1 minute to stop the cooking process. Tip: Rinsing preserves the peas’ bright green color and crisp texture.
4. Transfer the cooled peas to a large mixing bowl.
5. Add 1/4 cup finely chopped red onion and 1/2 cup crumbled feta cheese to the bowl with the peas.
6. In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined. Tip: Whisk vigorously for 30 seconds to emulsify the dressing for better coating.
7. Pour the dressing over the pea mixture in the large bowl.
8. Gently toss all ingredients with a large spoon until evenly coated, about 1 minute. Tip: Avoid overmixing to prevent crushing the peas and feta.
9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
10. Transfer the chilled salad to a serving dish.
Light and refreshing, this salad offers a satisfying crunch from the peas paired with creamy feta pockets. The lemon-dill dressing provides a zesty brightness that complements grilled chicken or fish perfectly. For a creative twist, serve it in lettuce cups or as a topping for toasted baguette slices.
Avocado Pea Salad with Lime Dressing
Brighten your lunch with this fresh, zesty salad that’s ready in minutes. Avocado Pea Salad with Lime Dressing combines creamy avocado, sweet peas, and a tangy lime dressing for a satisfying side or light main. It’s perfect for meal prep or a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the salad:
– 2 ripe avocados, peeled, pitted, and diced into 1/2-inch cubes
– 2 cups frozen peas, thawed
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
For the lime dressing:
– 3 tablespoons fresh lime juice
– 2 tablespoons extra-virgin olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Thaw the frozen peas by placing them in a colander and rinsing under cold water for 1 minute, then pat dry with paper towels to remove excess moisture.
2. In a large mixing bowl, combine the diced avocados, thawed peas, chopped red onion, and chopped cilantro.
3. In a small bowl, whisk together the fresh lime juice, extra-virgin olive oil, kosher salt, and black pepper until fully emulsified.
4. Pour the lime dressing over the avocado and pea mixture in the large bowl.
5. Gently toss all ingredients with a spatula until evenly coated, being careful not to mash the avocado cubes.
6. Taste and adjust seasoning if needed, but avoid over-mixing to maintain texture.
7. Serve immediately or cover and refrigerate for up to 1 hour to let flavors meld.
Here’s how to enjoy this vibrant dish: The salad offers a delightful contrast of creamy avocado and crisp peas, brightened by the zesty lime dressing. Serve it over grilled chicken or fish for a complete meal, or scoop it into lettuce cups for a low-carb option. It stays fresh and colorful, making it ideal for picnics or potlucks where you want a no-fuss, flavorful side.
Greek Yogurt Pea Salad with Mint
A refreshing twist on classic salads, this Greek yogurt pea salad with mint combines creamy tang with sweet peas and fresh herbs. Perfect for summer picnics or quick lunches, it comes together in minutes with minimal effort. The cool, crisp flavors make it a standout side dish or light main.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the salad base: 2 cups frozen peas, 1/2 cup diced red onion, 1/4 cup chopped fresh mint
– For the dressing: 1 cup plain Greek yogurt, 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
Instructions
1. Thaw 2 cups frozen peas by placing them in a colander and running cold water over them for 2 minutes until no longer icy.
2. Pat the peas dry thoroughly with paper towels to prevent a watery salad.
3. In a large mixing bowl, combine the thawed peas, 1/2 cup diced red onion, and 1/4 cup chopped fresh mint.
4. In a separate small bowl, whisk together 1 cup plain Greek yogurt, 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
5. Pour the dressing over the pea mixture and gently fold everything together with a spatula until evenly coated.
6. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
7. Stir the salad once more before serving to redistribute the dressing.
Buttery peas contrast with the tangy yogurt dressing, creating a creamy yet crisp texture. Serve it over grilled chicken for a protein boost or as a dip with pita chips for a fun appetizer—the mint adds a bright, refreshing finish that lingers pleasantly.
Spicy Sriracha Pea Salad
Unleash bold flavors with this crunchy, fiery salad that comes together in minutes. Sriracha adds a spicy kick while frozen peas provide a sweet, crisp contrast. It’s a vibrant side dish or light lunch that packs a punch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the salad base:
– 4 cups frozen peas
– 1/2 cup chopped red onion
– 1/2 cup chopped celery
– 1/4 cup chopped fresh cilantro
For the dressing:
– 1/4 cup mayonnaise
– 2 tbsp Sriracha sauce
– 1 tbsp fresh lime juice
– 1/2 tsp salt
Instructions
1. Place 4 cups frozen peas in a colander. 2. Rinse peas under cold running water for 2 minutes to thaw and chill. 3. Transfer peas to a large mixing bowl. 4. Add 1/2 cup chopped red onion, 1/2 cup chopped celery, and 1/4 cup chopped fresh cilantro to the bowl. 5. In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp Sriracha sauce, 1 tbsp fresh lime juice, and 1/2 tsp salt until smooth. 6. Pour dressing over the pea mixture. 7. Toss gently with a spatula until all ingredients are evenly coated. 8. Cover bowl with plastic wrap. 9. Refrigerate salad for at least 30 minutes to allow flavors to meld. 10. Serve chilled.
Juicy peas pop with each bite, balanced by the creamy heat of Sriracha dressing. The celery and onion add satisfying crunch, making it perfect alongside grilled chicken or stuffed into pita pockets.
Roasted Garlic Pea Salad with Parmesan
Escape the ordinary with this vibrant, savory salad. Roasted garlic adds deep, mellow sweetness, while fresh peas and Parmesan create a satisfying crunch. It’s a quick, elegant side or light meal that comes together in minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the roasted garlic:
– 1 whole garlic head
– 1 tbsp olive oil
For the salad:
– 2 cups fresh or frozen peas
– 1/2 cup grated Parmesan cheese
– 2 tbsp lemon juice
– 2 tbsp extra virgin olive oil
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Slice the top 1/4 inch off the garlic head to expose the cloves.
3. Place the garlic on a piece of aluminum foil and drizzle with 1 tbsp olive oil.
4. Wrap the garlic tightly in the foil and roast for 25 minutes, or until the cloves are soft and golden brown.
5. While the garlic roasts, bring a medium pot of water to a boil.
6. Add 2 cups of peas to the boiling water and cook for 2 minutes if using fresh, or 3 minutes if frozen.
7. Immediately drain the peas and transfer them to a bowl of ice water to stop the cooking process—this preserves their bright green color and crisp texture.
8. Once the garlic is cool enough to handle, squeeze the roasted cloves from their skins into a small bowl.
9. Mash the roasted garlic with a fork until it forms a smooth paste.
10. In a large mixing bowl, whisk together the mashed garlic, 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
11. Drain the cooled peas thoroughly and pat them dry with a paper towel to prevent a watery dressing.
12. Add the peas and 1/2 cup grated Parmesan cheese to the bowl with the dressing.
13. Toss everything together until the peas and cheese are evenly coated.
Buttery roasted garlic melds with the bright, sweet peas and salty Parmesan for a rich yet refreshing bite. Serve it warm as a side to grilled chicken or chill it for a cool, make-ahead picnic salad—the flavors deepen overnight.
Curried Pea Salad with Golden Raisins
You’ll love this bright, crunchy curried pea salad with sweet golden raisins. It’s a quick, no-cook side that comes together in minutes. The curry powder adds a warm, earthy depth that pairs perfectly with the sweet raisins and crisp peas.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the salad base:
– 4 cups frozen peas, thawed
– 1/2 cup golden raisins
– 1/2 cup chopped celery
– 1/4 cup sliced almonds
For the dressing:
– 1/2 cup mayonnaise
– 2 tablespoons plain yogurt
– 1 tablespoon lemon juice
– 2 teaspoons curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Thaw 4 cups of frozen peas by placing them in a colander and running cold water over them for 2 minutes, then pat dry thoroughly with paper towels to prevent a watery salad.
2. In a large mixing bowl, combine the thawed peas, 1/2 cup golden raisins, 1/2 cup chopped celery, and 1/4 cup sliced almonds.
3. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons plain yogurt, 1 tablespoon lemon juice, 2 teaspoons curry powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
4. Pour the dressing over the pea mixture and toss gently until all ingredients are evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Stir the salad once more before serving to redistribute the dressing.
On your plate, expect a satisfying mix of crisp peas, chewy raisins, and crunchy almonds. The creamy, spiced dressing clings to every bite without being heavy. Serve it chilled alongside grilled chicken or spoon it into lettuce cups for a light lunch.
Pea and Radish Salad with Buttermilk Dressing
Just when you need a crisp, refreshing salad that comes together fast, this pea and radish combo delivers. It’s a bright, crunchy side that pairs with almost anything, and the creamy buttermilk dressing ties it all together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Salad
– 2 cups fresh or frozen peas, thawed
– 1 bunch radishes (about 8-10), thinly sliced
– 1/4 cup fresh mint leaves, chopped
– 1/4 cup fresh parsley leaves, chopped
For the Buttermilk Dressing
– 1/2 cup buttermilk
– 1/4 cup mayonnaise
– 2 tablespoons fresh lemon juice
– 1 tablespoon olive oil
– 1 small garlic clove, minced
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
Instructions
1. If using frozen peas, place them in a colander and run under cold water for 1 minute to thaw completely, then pat dry with paper towels.
2. Thinly slice the radishes using a mandoline or sharp knife for uniform pieces.
3. Chop the mint and parsley leaves finely.
4. In a medium bowl, whisk together the buttermilk, mayonnaise, and lemon juice until smooth.
5. Whisk in the olive oil, minced garlic, kosher salt, and black pepper until fully combined.
6. In a large serving bowl, combine the peas, sliced radishes, mint, and parsley.
7. Pour the buttermilk dressing over the salad ingredients.
8. Toss everything gently but thoroughly until all components are evenly coated with the dressing.
9. Let the salad sit for 5 minutes before serving to allow the flavors to meld.
Makes a wonderfully crisp and creamy salad with a tangy kick from the buttermilk dressing. The peas add a sweet pop, while the radishes provide a peppery crunch. Serve it immediately alongside grilled chicken or fish, or pack it for a fresh picnic lunch.
Pea Salad with Toasted Almonds and Tarragon
Savor this crisp, refreshing salad that combines sweet peas with nutty crunch and herbal brightness. It’s a versatile side that comes together quickly for any occasion. The toasted almonds add depth while tarragon provides a distinctive licorice-like note.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the salad base:
– 4 cups frozen peas, thawed
– 1/2 cup sliced almonds
– 1/4 cup finely chopped red onion
– 2 tablespoons chopped fresh tarragon
For the dressing:
– 1/2 cup mayonnaise
– 2 tablespoons sour cream
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Place the sliced almonds in a dry skillet over medium heat.
2. Toast the almonds for 3-5 minutes, stirring constantly, until they are fragrant and light golden brown. Tip: Watch closely as almonds can burn quickly.
3. Immediately transfer the toasted almonds to a plate to cool completely and stop the cooking process.
4. In a large mixing bowl, combine the thawed peas, cooled toasted almonds, chopped red onion, and chopped tarragon.
5. In a separate small bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and black pepper until smooth.
6. Pour the dressing over the pea mixture in the large bowl.
7. Gently fold all ingredients together until the peas are evenly coated with the dressing. Tip: Use a folding motion to avoid crushing the peas.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld. Tip: Chilling also helps the dressing thicken slightly.
9. Give the salad one final gentle stir before transferring to a serving dish.
Mildly sweet peas contrast beautifully with the rich, creamy dressing and crunchy almonds. The tarragon’s subtle anise flavor makes this salad stand out from typical picnic fare. For a creative twist, serve it in butter lettuce cups or alongside grilled salmon.
Smoky Paprika Pea Salad with Grilled Corn
Oozing with smoky depth and vibrant freshness, this salad transforms simple peas into a standout dish. Grilled corn adds sweet char, while a zesty paprika dressing ties everything together. It’s a quick, satisfying meal that works year-round.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the salad:
– 2 cups frozen peas, thawed
– 2 ears fresh corn, husks removed
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh cilantro
For the dressing:
– 1/4 cup olive oil
– 2 tbsp fresh lime juice
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp salt
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Brush the corn ears lightly with 1 tbsp of the olive oil from the dressing ingredients.
3. Place the corn on the grill and cook for 8-10 minutes, turning every 2 minutes, until kernels are lightly charred. Tip: Listen for a slight sizzle to ensure proper heat.
4. Remove the corn from the grill and let it cool for 3 minutes.
5. Stand each ear upright on a cutting board and slice downward with a sharp knife to remove the kernels.
6. In a large bowl, combine the thawed peas, grilled corn kernels, feta cheese, and cilantro.
7. In a small bowl, whisk together the remaining 3 tbsp olive oil, lime juice, smoked paprika, garlic powder, and salt until fully blended. Tip: Whisk vigorously for 30 seconds to emulsify the dressing.
8. Pour the dressing over the salad mixture.
9. Toss everything gently until evenly coated. Tip: Use a folding motion to prevent crushing the peas.
10. Serve immediately or refrigerate for up to 1 hour to let flavors meld.
Plump peas and charred corn create a delightful crunch against the creamy feta. The smoky paprika dressing lingers with a tangy kick, making it perfect for picnics or as a taco topping. Try it alongside grilled chicken or stuffed into lettuce wraps for a low-carb twist.
Pea and Quinoa Salad with Lemon Tahini Dressing
Nourishing and quick to assemble, this pea and quinoa salad is a vibrant, protein-packed meal. Its lemon tahini dressing adds a bright, creamy finish that ties everything together perfectly. You’ll have a satisfying lunch or side ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the quinoa:
– 1 cup quinoa
– 2 cups water
– ½ tsp salt
For the salad base:
– 2 cups frozen peas
– 1 cup chopped cucumber
– ½ cup chopped red onion
– ¼ cup chopped fresh mint
For the lemon tahini dressing:
– ¼ cup tahini
– 3 tbsp fresh lemon juice
– 2 tbsp water
– 1 tbsp olive oil
– 1 garlic clove, minced
– ¼ tsp salt
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and ½ tsp salt in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove saucepan from heat and let quinoa sit, covered, for 5 minutes to steam.
5. Fluff quinoa with a fork and spread it on a baking sheet to cool for 10 minutes, which prevents sogginess.
6. Place 2 cups frozen peas in a colander and rinse under hot water for 2 minutes until thawed and bright green.
7. Pat peas dry with a paper towel to remove excess moisture.
8. In a large bowl, combine cooled quinoa, thawed peas, 1 cup chopped cucumber, ½ cup chopped red onion, and ¼ cup chopped fresh mint.
9. For the dressing, whisk ¼ cup tahini, 3 tbsp fresh lemon juice, 2 tbsp water, 1 tbsp olive oil, 1 minced garlic clove, and ¼ tsp salt in a small bowl until smooth and creamy.
10. Pour dressing over salad and toss gently to coat all ingredients evenly.
11. Taste and adjust seasoning if needed, adding a pinch more salt only if necessary.
12. Serve immediately or chill for 1 hour to let flavors meld.
Makes a refreshing, crunchy salad with a creamy, tangy dressing. The quinoa adds a light, fluffy texture, while the peas and cucumber provide crisp freshness. For a heartier meal, top with grilled chicken or chickpeas, or serve it alongside roasted vegetables.
Pea Salad with Crispy Prosciutto and Pecorino
Nothing beats a fresh, crunchy salad that comes together in minutes. Need a quick side dish that feels special? This pea salad with crispy prosciutto and sharp pecorino is your answer.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– For the crispy prosciutto:
– 4 ounces thinly sliced prosciutto
– For the salad base:
– 1 pound frozen peas, thawed
– 1/2 cup finely grated Pecorino Romano cheese
– 1/4 cup thinly sliced red onion
– For the dressing:
– 1/3 cup mayonnaise
– 2 tablespoons fresh lemon juice
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F.
2. Arrange the 4 ounces of prosciutto slices in a single layer on a parchment-lined baking sheet.
3. Bake the prosciutto for 12-15 minutes until it is deeply browned and crispy. Tip: The prosciutto will crisp further as it cools.
4. Transfer the baked prosciutto to a paper towel-lined plate to drain and cool completely.
5. Crumble the cooled, crispy prosciutto into small pieces.
6. In a large mixing bowl, combine the 1 pound of thawed peas, 1/2 cup of grated Pecorino Romano, and 1/4 cup of sliced red onion.
7. In a separate small bowl, whisk together the 1/3 cup of mayonnaise, 2 tablespoons of lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until smooth. Tip: Whisking the dressing separately ensures even distribution.
8. Pour the prepared dressing over the pea mixture in the large bowl.
9. Add the crumbled crispy prosciutto to the bowl.
10. Gently toss all ingredients together until everything is evenly coated. Tip: Use a folding motion to mix and prevent crushing the peas.
11. Serve immediately or chill for up to 1 hour before serving.
What you get is a fantastic contrast of textures: the sweet, crisp peas against the salty, shattering prosciutto and the sharp, granular cheese. The bright, creamy dressing ties it all together without heaviness. Try it as a bed for grilled chicken or spooned into endive leaves for an elegant appetizer.
Pea and Cucumber Salad with Dill Yogurt Dressing
Zesty yet refreshing, this salad combines crisp vegetables with a creamy herb dressing. It’s perfect for summer picnics or a quick lunch. You’ll love the bright flavors and satisfying crunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the salad:
– 2 cups fresh or frozen peas
– 1 large English cucumber, diced into ½-inch pieces
– ¼ cup thinly sliced red onion
– ¼ cup chopped fresh dill
For the dressing:
– 1 cup plain Greek yogurt
– 2 tablespoons fresh lemon juice
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon honey
– ½ teaspoon salt
– ¼ teaspoon black pepper
Instructions
1. If using frozen peas, place them in a colander and run under cold water for 2 minutes to thaw completely, then drain well.
2. In a large bowl, combine the peas, diced cucumber, sliced red onion, and chopped dill.
3. In a separate small bowl, whisk together the Greek yogurt, lemon juice, olive oil, honey, salt, and black pepper until smooth.
4. Pour the dressing over the vegetable mixture.
5. Gently toss everything together with a large spoon until the vegetables are evenly coated.
6. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
7. Serve immediately or refrigerate for up to 2 hours before serving for best texture.
Overtly crisp and creamy, this salad offers a delightful contrast between the sweet peas and tangy yogurt. The fresh dill brightens each bite, making it a versatile side for grilled chicken or fish. Try it stuffed into pita pockets for a handheld meal.
Pea Salad with Pickled Red Onions and Feta
Escape the ordinary with this vibrant pea salad that balances sweet, tangy, and salty flavors. It comes together quickly for a fresh side or light lunch. The pickled onions add a bright crunch that cuts through the creamy feta.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Pickled Red Onions:
– 1 medium red onion, thinly sliced
– 1/2 cup white vinegar
– 1/2 cup water
– 1 tbsp granulated sugar
– 1 tsp kosher salt
For the Salad:
– 4 cups frozen peas, thawed
– 4 oz feta cheese, crumbled
– 1/4 cup fresh mint leaves, chopped
– 2 tbsp extra-virgin olive oil
– 1 tbsp fresh lemon juice
– 1/4 tsp black pepper
Instructions
1. Combine sliced red onion, white vinegar, water, sugar, and salt in a medium bowl. 2. Stir until sugar and salt dissolve completely. 3. Let onions pickle at room temperature for 15 minutes, stirring once halfway through. Tip: For quicker pickling, use hot vinegar-water mixture. 4. Drain peas thoroughly in a colander to remove excess moisture. 5. Pat peas dry with paper towels. Tip: Dry peas prevent a watery salad. 6. In a large bowl, combine thawed peas, crumbled feta, and chopped mint. 7. Whisk olive oil, lemon juice, and black pepper in a small bowl until emulsified. 8. Pour dressing over pea mixture. 9. Drain pickled onions and add to salad. 10. Gently toss all ingredients until evenly coated. Tip: Toss gently to keep feta crumbles intact.
Lively textures contrast creamy feta with crisp peas and tangy onions. Serve immediately on its own or over grilled chicken for a complete meal. The flavors deepen if chilled for 30 minutes before serving.
Pea and Chickpea Salad with Cumin Vinaigrette
This vibrant salad combines fresh peas with hearty chickpeas, all tossed in a zesty cumin vinaigrette. It’s a quick, protein-packed meal that works as a side or main dish. You’ll love the bright flavors and satisfying crunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the salad:
– 2 cups frozen peas
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh parsley
For the cumin vinaigrette:
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a medium pot of water to a boil over high heat.
2. Add the frozen peas to the boiling water and cook for 2 minutes until bright green and tender.
3. Drain the peas immediately and rinse under cold water to stop the cooking process, which preserves their crisp texture.
4. In a large bowl, combine the cooked peas, drained chickpeas, chopped red onion, and chopped parsley.
5. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper until fully emulsified.
6. Pour the cumin vinaigrette over the salad mixture.
7. Toss everything gently but thoroughly to coat all ingredients evenly, ensuring the dressing is well-distributed.
8. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld, which enhances the overall taste.
9. Serve immediately, or refrigerate for up to 2 hours for a chilled option, as this prevents the peas from becoming soggy.
Ready to enjoy? The salad offers a delightful mix of creamy chickpeas and crisp peas, with the cumin vinaigrette adding a warm, tangy kick. For a creative twist, serve it over grilled chicken or scoop it into lettuce cups for a light lunch.
Pea Salad with Roasted Red Peppers and Basil
Perfect for picnics or potlucks, this vibrant pea salad combines sweet peas, smoky roasted red peppers, and fresh basil. It’s a quick, make-ahead side that delivers bright flavor and satisfying crunch.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the salad:
– 4 cups frozen peas, thawed
– 1 cup roasted red peppers, drained and chopped
– 1/2 cup fresh basil leaves, thinly sliced
– 1/4 cup red onion, finely diced
– For the dressing:
– 1/2 cup mayonnaise
– 2 tbsp lemon juice
– 1 tbsp Dijon mustard
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Thaw 4 cups of frozen peas completely by spreading them on a paper towel-lined tray for 15 minutes.
2. Pat the thawed peas dry with paper towels to remove excess moisture.
3. Drain 1 cup of roasted red peppers from the jar and chop them into 1/2-inch pieces.
4. Finely dice 1/4 cup of red onion.
5. Thinly slice 1/2 cup of fresh basil leaves.
6. In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
7. Add the thawed peas, chopped roasted red peppers, diced red onion, and sliced basil to a large mixing bowl.
8. Pour the dressing over the salad ingredients.
9. Gently fold everything together until evenly coated.
10. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Just before serving, give the salad a final stir. The peas retain a pleasant pop, while the roasted peppers add a smoky sweetness that balances the tangy dressing. For a creative twist, serve it in lettuce cups or alongside grilled chicken for a complete meal.
Pea and Farro Salad with Lemon Herb Dressing
A vibrant, hearty salad that comes together quickly for a satisfying meal. Pea and farro salad with lemon herb dressing is perfect for meal prep or a fresh side dish. It balances chewy grains with crisp vegetables and a zesty dressing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the salad:
– 1 cup farro
– 3 cups water
– 1 teaspoon salt
– 1 cup frozen peas
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, finely chopped
– 1/4 cup fresh mint, chopped
– 1/4 cup fresh parsley, chopped
For the dressing:
– 1/4 cup olive oil
– 3 tablespoons fresh lemon juice
– 1 teaspoon Dijon mustard
– 1 garlic clove, minced
– 1/2 teaspoon black pepper
Instructions
1. Rinse 1 cup farro under cold water in a fine-mesh strainer.
2. Combine farro, 3 cups water, and 1 teaspoon salt in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 25 minutes until farro is tender but chewy, then drain any excess water.
5. Spread cooked farro on a baking sheet to cool for 10 minutes.
6. Place 1 cup frozen peas in a colander and rinse under hot water for 1 minute to thaw.
7. Pat peas dry with a paper towel to remove excess moisture.
8. In a large bowl, combine cooled farro, thawed peas, 1 cup halved cherry tomatoes, 1/2 cup chopped red onion, 1/4 cup chopped mint, and 1/4 cup chopped parsley.
9. In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1/2 teaspoon black pepper until emulsified.
10. Pour dressing over salad and toss gently to coat all ingredients evenly.
11. Let salad sit at room temperature for 5 minutes before serving to allow flavors to meld.
Vibrant textures from the chewy farro and crisp vegetables make each bite interesting. The lemon herb dressing adds a bright, tangy flavor that complements the sweet peas. Serve it alongside grilled chicken or stuff it into pita pockets for a portable lunch.
Pea Salad with Sun-Dried Tomatoes and Pine Nuts
You’ve probably had pea salad before, but this version with sun-dried tomatoes and pine nuts is a game-changer. It’s bright, savory, and comes together in minutes for a perfect side dish or light lunch. The combination of sweet peas, tangy tomatoes, and crunchy nuts creates a satisfying texture in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the salad base:
– 4 cups frozen peas, thawed
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/4 cup pine nuts
For the dressing:
– 1/4 cup mayonnaise
– 2 tablespoons lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Place the thawed peas in a large mixing bowl.
2. Add the chopped sun-dried tomatoes to the bowl with the peas.
3. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown and fragrant. Tip: Watch closely as pine nuts burn quickly.
4. Add the toasted pine nuts to the bowl with the peas and tomatoes.
5. In a small bowl, whisk together the mayonnaise and lemon juice until smooth.
6. Stir the salt and black pepper into the dressing mixture.
7. Pour the dressing over the pea mixture in the large bowl.
8. Gently fold all ingredients together until evenly coated. Tip: Use a folding motion to prevent crushing the peas.
9. Taste and adjust seasoning if needed, but avoid over-mixing. Tip: For best flavor, let the salad rest for 10 minutes before serving to allow flavors to meld.
Enjoy this salad immediately for maximum crunch, or chill it for up to 2 hours for a more blended flavor. Each forkful delivers a satisfying contrast between the sweet peas, chewy tomatoes, and buttery pine nuts. Try serving it alongside grilled chicken or as a vibrant topping for crostini at your next gathering.
Summary
From refreshing summer sides to satisfying potluck stars, these 18 creamy pea salads with fresh herbs offer endless inspiration for your table. We hope you find a new favorite! Give one a try, leave a comment telling us which recipe you loved, and don’t forget to pin this roundup to your Pinterest boards for easy reference. Happy cooking!
