Pea Salad Recipe (With Bacon)
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If you love pea salad, don’t skip this one. It’s a gentle salad that pairs well with almost any main course. It’s perfect for the holidays, potlucks, and more. But it’s also humble enough to be perfect for any weeknight dinner. It’s a great, all-around salad any time of year.
Easy, delicious pea salad with peas, red onion, bacon, and fresh herbs. Easy to make ahead, this is a great family favorite side dish.
Why You’ll Love This Pea Salad With Bacon
- This is a classic, comfort-style dish that pairs well with almost any main course.
- It uses simple ingredients, most of which you probably already have on hand.
- It’s a great salad to make ahead, and it can be served warm or chilled.
What Is Pea Salad?
There are a few types of pea salads. Many use either dressing or mayonnaise (which you are welcome to add here if you prefer that.) But this particular salad relies on the gentle flavors of the peas, garlic, onions, and herbs, accented by the bacon. This salad is the type of salad you can carry to a potluck dinner as easily as to your dinner table. A good bacon pea salad will go with just about anything else on the table.
Equipment You’ll Need
- Large mixing bowl
- Measuring cups & spoons
- Knife & cutting board
- Storage container with lid
What You’ll Need To Make Pea Salad With Bacon
- Bacon – No sugar added.
- Frozen green peas – No sugar added.
- Yellow onion
- Fresh garlic cloves
- Apple cider vinegar – Or lemon juice, if you prefer.
- Oil – As needed for cooking.
- Ground black pepper
- Salt – To taste.
- Fresh parsley – Optional for garnish.
How To Make Pea Salad (Step-by-Step Instructions)
- Heat a large skillet over medium heat. Add oil and chopped bacon. Cook to your liking.
- While it cooks, line a bowl or plate with paper towels to catch the grease.
- When the bacon is done, remove it with a slotted spoon and put it on the paper towels in the bowl to absorb any excess grease.
- Add the onions to the skillet using the fat left from the bacon. If your bacon is very lean, you may have to add a small amount of oil for it to cook without burning.
- Cook on medium-low for 8–10 minutes, stirring occasionally, until soft, golden, and lightly caramelized.
- Add garlic in the last minute of cooking.
- Stir in the thawed peas and cook over medium heat, stirring gently until warmed through and coated with the onion mixture.
- Stir in the bacon.
- Lastly, add the vinegar and black pepper. Then add salt to taste if needed. (Depends on how salty your bacon is)
- Garnish with fresh parsley and serve.
Tips & Troubleshooting
- Peas too watery?
Drain well and pat dry - Onion too sharp?
Soak chopped pieces in cold water for 5–10 minutes. Dry and continue to cook. - Bacon soggy?
Add just before serving.
Recipe Variations
- Add some corn.
- Add halved cherry tomatoes
- Add chopped avocado
- Add other herbs such as fresh thyme or even dill.
- Add some smoked paprika
- Top with a few toasted almond slices or roasted shallot crisps.
Make-Ahead, Storage & Reheating
- Make ahead: Up to 1 day before; add bacon just before serving.
- Refrigerate: Up to 3 days.
- Freezing: Not recommended
- Re-serving: Stir and let sit for 10 minutes at room temperature before serving.
What To Serve With Pea Salad
- Serve alongside grilled meats, BBQ, fish, or sandwiches
- Use in picnic or potluck lineups
- Serve in lettuce cups or bowls
- Garnish ideas: fresh herbs, cracked pepper
FAQs About Pea Salad
Can I use fresh peas instead of frozen?
Yes. Blanch briefly and cool.
Is pea salad gluten-free?
This recipe is gluten-free, unless you add gluten-containing mix-ins. Check any packaged item you use to be sure.
I added dressing. Why did it disappear?
This is common with pea salads. Reserve a bit of extra dressing and add it just before serving.
How many people does this feed?
This serves four people if they take a larger helping. Smaller helpings will get you up to between 8 and 10 people.
More Tasty Recipes That Use Peas
- Chicken Cobbler
- Tuna Noodle Casserole
- Crockpot Italian Chicken
- Chicken Pot Pie
- Coconut Curry Chicken
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Pea Salad Recipe (With Bacon)
Ingredients
- 8 slices bacon (or 1 cup chopped – no sugar added)
- 3 cups grozen green peas (thawed)
- 1 medium yellow onion (thinly sliced)
- 2 large garlic cloves (pressed or minced)
- 1 tsp. apple cider vinegar
- ½ tsp. ground black pepper
- ¼ tsp. salt (or to taste – may not be necessary)
- fresh parsley (optional garnish)
Instructions
- Heat a large skillet over medium heat. Add oil and chopped bacon. Cook to your liking.
- While it cooks, line a bowl or plate with paper towels to catch the grease.
- When the bacon is done, remove it with a slotted spoon and put it on the paper towels in the bowl to absorb any excess grease.
- Add the onions to the skillet using the fat left from the bacon. If your bacon is very lean, you may have to add a small amount of oil for them to cook without burning.
- Cook on medium-low for 8–10 minutes, stirring occasionally, until soft, golden, and lightly caramelized.
- Add garlic in the last minute of cooking.
- Stir in the thawed peas and cook over medium heat, stirring gently until warmed through and coated with the onion mixture.
- Stir in the bacon.
- Lastly, add the vinegar and black pepper. Then add salt to taste if needed. (Depends on how salty your bacon is)
- Garnish with fresh parsley and serve.
Notes
Nutrition
