20 Delicious Pea Salad Recipes for Every Occasion

Whether you’re craving a quick weeknight side, a potluck showstopper, or a fresh taste of spring, pea salad is the versatile hero you need! Packed with bright flavors, creamy textures, and endless variations, these 20 recipes prove humble peas can steal the spotlight. From classic bacon-studded bites to zesty vegan twists, there’s a perfect bowl for every occasion—let’s dig in!

Classic Creamy Pea Salad with Bacon

This retro-inspired pea salad is a crowd-pleaser, with crisp bacon and a tangy-sweet dressing that makes it irresistible at potlucks or backyard BBQs.

Ingredients:

• 4 cups frozen peas, thawed (no need to cook)
• 6 slices thick-cut bacon, cooked crispy and crumbled
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup finely diced red onion
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, whisk together 1/2 cup mayonnaise, 2 tbsp sour cream, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Add thawed peas, crumbled bacon, shredded cheddar, and diced red onion. Gently fold until evenly coated.
3. Chill for at least 1 hour (or up to 8 hours) to let flavors meld. Stir once more before serving.

The magic here? The peas stay perfectly crisp against the creamy dressing, while the bacon adds smoky crunch in every bite.

Tip: For extra freshness, stir in 1/4 cup chopped parsley just before serving.

Spring Pea Salad with Mint and Feta

Bright, fresh, and bursting with spring flavors, this pea salad with mint and feta is a breeze to toss together for a quick side or light lunch.

• 2 cups fresh or frozen peas (thawed if frozen)
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh mint
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

1. If using fresh peas, blanch them in boiling water for 1 minute, then drain and rinse under cold water. Skip this step if using thawed frozen peas.
2. In a large bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper.
3. Add the peas, feta, and chopped mint to the bowl. Gently toss until everything is evenly coated.
4. Let the salad sit for 5 minutes before serving to let the flavors meld.

The creamy feta and zesty lemon balance the sweetness of the peas perfectly, while the mint adds a refreshing pop. It’s a salad that tastes like sunshine!

Tip: For extra crunch, sprinkle with toasted pine nuts or sliced almonds.

Spicy Sriracha Pea Salad

This crunchy, creamy pea salad packs a punch with sriracha’s fiery kick—perfect for potlucks or a quick lunch with leftovers!

Ingredients:

• 4 cups frozen peas, thawed (no need to cook)
• 1/2 cup mayonnaise
• 2 tbsp sriracha sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 cup chopped red onion
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh cilantro

Instructions:

1. In a large bowl, whisk together 1/2 cup mayonnaise, 2 tbsp sriracha, 1 tbsp honey, 1 tbsp lime juice, and 1/4 tsp salt until smooth.
2. Add thawed peas, red onion, and cilantro to the bowl. Toss gently to coat everything in the dressing.
3. Sprinkle feta cheese over the top and fold lightly to distribute (don’t overmix—you want those creamy crumbles to stay intact!).
4. Chill for at least 15 minutes before serving to let the flavors meld.

The magic here? The honey and lime balance the heat, while the feta adds a salty tang that keeps you coming back for more.

Tip: For extra crunch, toss in some chopped roasted peanuts right before serving.

Pea and Avocado Salad with Lemon Dressing

Bright, creamy, and packed with fresh flavors, this salad is a springtime favorite that comes together in minutes.

Ingredients:

• 2 cups fresh or frozen peas (thawed if frozen)
• 1 large avocado, diced
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh mint
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine peas, avocado, red onion, and mint.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until smooth.
3. Pour the dressing over the salad and gently toss to coat, being careful not to mash the avocado.
4. Serve immediately or chill for up to 30 minutes to let flavors meld.

The creamy avocado and sweet peas balance perfectly with the zesty lemon dressing, while the mint adds a refreshing pop. It’s a side dish that feels both light and satisfying.

Tip: For extra crunch, sprinkle with toasted pepitas or chopped almonds right before serving.

Mediterranean Pea Salad with Olives and Sun-Dried Tomatoes

Bright, briny, and packed with fresh flavors, this no-cook salad is a sunny side dish that comes together in minutes.

Ingredients:

• 2 cups frozen peas, thawed
• 1/2 cup Kalamata olives, pitted and halved
• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the peas, olives, sun-dried tomatoes, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
3. Pour the dressing over the salad and toss gently until evenly coated.
4. Let sit for 10 minutes before serving to allow flavors to meld.

The punchy olives and sweet peas play off each other beautifully, while the sun-dried tomatoes add a chewy, umami-rich surprise in every bite.

Tip: For extra freshness, stir in a handful of chopped mint or parsley just before serving.

Pea and Quinoa Salad with Citrus Vinaigrette

Bright, fresh, and packed with plant-based protein, this Pea and Quinoa Salad with Citrus Vinaigrette is a vibrant side or light lunch that comes together in minutes.

• 1 cup quinoa, rinsed
• 2 cups water
• 1 1/2 cups frozen peas, thawed
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese (optional)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until smooth.
3. Add cooked quinoa, peas, red onion, and mint to the bowl. Toss gently to coat in the dressing.
4. Sprinkle with feta cheese (if using) just before serving.

The zesty citrus dressing balances the earthy quinoa and sweet peas perfectly, while the mint adds a refreshing pop. Tip: For extra crunch, toss in toasted slivered almonds right before serving.

Vegan Pea Salad with Tahini Dressing

This bright, creamy pea salad is a breeze to throw together, with a nutty tahini dressing that makes it feel indulgent yet wholesome.

Ingredients:

• 3 cups frozen peas, thawed
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup chopped fresh dill
• 2 tbsp toasted sunflower seeds

Instructions:

1. In a large bowl, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, 1/2 tsp garlic powder, and 1/2 tsp salt until smooth.
2. Add the thawed peas and 1/4 cup chopped dill to the bowl, tossing gently to coat.
3. Let sit for 10 minutes to soften the peas slightly, then sprinkle with 2 tbsp sunflower seeds before serving.

The magic here is in the contrast—cool, sweet peas against the rich, savory dressing—with a crunch from the seeds to keep things interesting.

Tip: For extra texture, swap sunflower seeds with chopped toasted almonds or pepitas.

Pea and Pasta Salad with Parmesan

This bright, creamy pasta salad is a crowd-pleaser—perfect for picnics or a quick weeknight side that comes together in minutes.

Ingredients:

• 8 oz small pasta (like ditalini or elbow macaroni)
• 1 cup frozen peas, thawed
• 1/3 cup mayonnaise
• 2 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for garnish
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package directions. Drain, rinse under cold water, and transfer to a large bowl.
2. Add thawed peas to the bowl with the pasta.
3. In a small bowl, whisk together mayonnaise, lemon juice, garlic powder, salt, and black pepper. Pour over the pasta and peas, tossing gently to coat.
4. Fold in 1/4 cup Parmesan cheese and parsley until evenly distributed.
5. Chill for at least 30 minutes before serving. Sprinkle with extra Parmesan just before serving.

The magic here? The lemon juice cuts through the richness of the mayo and Parmesan, making every bite feel fresh and light.

Tip: For extra crunch, toss in 1/4 cup toasted pine nuts or chopped celery right before serving.

Pea and Potato Salad with Dill

This bright, herby salad is a springtime staple—creamy potatoes, sweet peas, and fresh dill come together for a side that’s as refreshing as it is satisfying.

Ingredients

• 1.5 lbs baby potatoes, halved
• 1 cup frozen peas, thawed
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill, plus extra for garnish
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely diced red onion

Instructions

1. Place potatoes in a pot, cover with cold water, and bring to a boil. Cook for 12–15 minutes until tender but not mushy. Drain and let cool slightly.
2. In a large bowl, whisk together mayonnaise, sour cream, lemon juice, dill, salt, and pepper.
3. Add warm potatoes, peas, and red onion to the bowl. Gently fold until evenly coated.
4. Chill for at least 30 minutes to let flavors meld. Garnish with extra dill before serving.

The magic here? Warm potatoes soak up the tangy dressing while staying perfectly tender—no soggy spuds allowed!

Tip: For extra crunch, toss in 2 tbsp of chopped celery along with the peas.

Pea and Radish Salad with Yogurt Dressing

Bright, crunchy, and creamy all at once, this Pea and Radish Salad with Yogurt Dressing is a springtime favorite that comes together in minutes.

• 2 cups fresh or frozen peas (thawed if frozen)
• 1 cup thinly sliced radishes
• 1/4 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh mint

1. In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, honey, salt, and black pepper until smooth.
2. Add the peas and radishes to the bowl, tossing gently to coat them evenly with the dressing.
3. Fold in the chopped mint just before serving for a fresh, herbal pop.

The contrast of sweet peas, peppery radishes, and tangy yogurt makes every bite exciting—perfect for picnics or a light lunch.

Tip: For extra crunch, sprinkle with toasted almonds or sunflower seeds right before serving.

Pea and Chickpea Salad with Cumin

Bright, fresh, and lightly spiced, this salad is a protein-packed side that comes together in minutes—perfect for picnics or meal prep!

Ingredients:

• 2 cups frozen peas, thawed
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the peas, chickpeas, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.

The cumin adds a warm, earthy depth to the sweet peas and creamy chickpeas, while the lemon keeps it zesty and light. It’s a salad that actually gets better as it sits!

Tip: For extra crunch, toss in 1/4 cup toasted slivered almonds right before serving.

Pea and Corn Salad with Lime Dressing

Bright, crunchy, and bursting with fresh flavors, this salad is a sunny side dish that comes together in minutes—perfect for picnics or weeknight dinners.

Ingredients:

• 2 cups frozen peas, thawed
• 1 ½ cups fresh or frozen corn kernels, thawed
• ¼ cup finely diced red onion
• ¼ cup chopped fresh cilantro
• 2 tbsp olive oil
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tsp honey
• ½ tsp salt
• ¼ tsp black pepper
• 1 avocado, diced (optional, for serving)

Instructions:

1. In a large bowl, combine the peas, corn, red onion, and cilantro.
2. In a small jar, whisk together the olive oil, lime juice, honey, salt, and black pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat. Let sit for 5 minutes to allow flavors to meld.
4. If using, fold in the diced avocado just before serving to keep it from browning.

The zesty lime dressing and sweet pops of corn make this salad irresistibly refreshing—it’s the kind of dish that disappears fast at potlucks!

Tip: For extra crunch, add ¼ cup toasted pepitas or chopped radishes right before serving.

Pea and Cucumber Salad with Fresh Herbs

Bright, crunchy, and herby, this salad is a refreshing side that comes together in minutes—perfect for picnics or weeknight dinners.

Ingredients:

• 2 cups fresh or frozen peas (thawed if frozen)
• 1 English cucumber, thinly sliced
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine peas, cucumber, dill, and mint.
2. Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper.
3. Toss gently until everything is evenly coated. Taste and adjust seasoning if needed.
4. Serve immediately, or chill for 15 minutes to let flavors meld.

The crisp cucumber and sweet peas play off the zesty herbs, while the lemon adds just the right tang—no heavy dressing required!

Tip: For extra crunch, toss in a handful of toasted pine nuts or sunflower seeds.

Pea and Shrimp Salad with Garlic Aioli

This bright, crunchy salad pairs sweet peas and plump shrimp with a creamy garlic aioli—perfect for a light lunch or a standout side at your next barbecue.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups fresh or frozen peas (thawed if frozen)
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh dill
• 1 tbsp olive oil

Instructions:

1. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Set the aioli aside.
2. Heat olive oil in a skillet over medium-high. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Transfer to a plate to cool slightly.
3. In a large bowl, combine peas, cooked shrimp, and chopped dill. Gently fold in the garlic aioli until evenly coated.
4. Chill for 15 minutes before serving to let the flavors meld.

The contrast of cool, crisp peas against the rich aioli and tender shrimp makes this salad irresistibly refreshing—ideal for warm-weather gatherings.

Tip: For extra crunch, toss in some thinly sliced radishes or celery right before serving.

Pea and Carrot Salad with Honey Mustard

This bright, crunchy salad is a breeze to toss together, with a sweet-tangy dressing that brings out the best in fresh peas and carrots.

Ingredients:

• 2 cups fresh or frozen peas (thawed if frozen)
• 1 1/2 cups shredded carrots (about 2 medium)
• 1/4 cup diced red onion
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large bowl, combine peas, carrots, and red onion.
2. In a small jar, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
3. Pour the dressing over the vegetables and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.
4. Stir in chopped parsley just before serving.

The honey mustard dressing clings perfectly to the crisp veggies, making every bite balanced and refreshing—no soggy leftovers here!

Tip: For extra crunch, add 1/4 cup toasted sunflower seeds or chopped almonds.

Pea and Apple Salad with Walnuts

This crisp, refreshing salad is a delightful mix of sweet and savory, with crunchy walnuts adding the perfect nutty finish.

Ingredients:

• 2 cups frozen peas, thawed
• 1 large crisp apple (like Honeycrisp or Fuji), diced
• 1/3 cup chopped walnuts, toasted
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a dry skillet over medium heat, toast the walnuts for 3–4 minutes, stirring often, until fragrant. Remove from heat and let cool.
2. In a large bowl, whisk together the lemon juice, honey, olive oil, salt, and black pepper.
3. Add the thawed peas, diced apple, and toasted walnuts to the bowl. Toss gently to coat everything in the dressing.
4. Chill for at least 15 minutes before serving to let the flavors meld.

The contrast of the juicy apple, tender peas, and toasty walnuts makes every bite exciting—ideal for picnics or a light lunch side.

Tip: For extra freshness, toss in a handful of chopped mint leaves right before serving.

Pea and Beetroot Salad with Goat Cheese

This vibrant salad is a showstopper with its sweet beets, creamy goat cheese, and a zesty lemon dressing—perfect for a light lunch or elegant side.

Ingredients:

• 2 medium cooked beetroots, diced (about 1 1/2 cups)
• 1 cup frozen peas, thawed
• 2 oz goat cheese, crumbled
• 1/4 cup chopped walnuts, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh mint leaves, thinly sliced

Instructions:

1. In a large bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper.
2. Add the diced beetroots and thawed peas to the bowl, gently tossing to coat in the dressing.
3. Let the salad sit for 5 minutes to allow the flavors to meld.
4. Sprinkle the crumbled goat cheese, toasted walnuts, and fresh mint over the top.
5. Serve immediately or chill for up to 1 hour for a cooler, refreshing bite.

The contrast of earthy beets, bright peas, and tangy goat cheese makes every forkful a delightful surprise. Toasting the walnuts adds just the right crunch!

Tip: For extra convenience, use pre-cooked beets from the produce section—just peel and dice!

Pea and Lentil Salad with Curry Dressing

This vibrant salad is packed with plant-based protein and a creamy, lightly spiced dressing that’ll make it a lunchbox favorite.

Ingredients:

• 1 cup cooked green or brown lentils (cooled)
• 1 cup frozen peas, thawed
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the lentils, peas, red onion, and cilantro.
2. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, honey, curry powder, cumin, salt, and black pepper until smooth.
3. Pour the dressing over the lentil mixture and gently toss until evenly coated.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The curry dressing adds just the right warmth without overpowering the fresh peas and earthy lentils—perfect for meal prep, since it gets even better after a day in the fridge.

Tip: For extra crunch, sprinkle with toasted almonds or sunflower seeds right before serving.

Pea and Tomato Salad with Basil

This bright, no-cook salad is a celebration of summer flavors—sweet peas, juicy tomatoes, and fresh basil come together in minutes.

Ingredients:

• 2 cups fresh or frozen peas (thawed if frozen)
• 1 pint cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, gently combine peas, cherry tomatoes, red onion, and basil.
2. Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper.
3. Toss lightly until everything is evenly coated. Let sit for 5 minutes to let flavors meld.

The magic here is in the contrast: cool, crisp peas against the burst of tomatoes, with basil adding a peppery freshness. Perfect for picnics since it won’t wilt!

Tip: For extra richness, fold in crumbled feta or tiny mozzarella balls.

Pea and Spinach Salad with Balsamic Glaze

This bright, fresh salad is a breeze to throw together, with sweet peas, tender spinach, and a tangy balsamic glaze that ties it all together.

Ingredients:

• 4 cups fresh baby spinach
• 1 cup frozen peas, thawed
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp toasted pine nuts

Instructions:

1. In a large bowl, combine the baby spinach and thawed peas.
2. Drizzle with olive oil and toss gently to coat.
3. Sprinkle with kosher salt (1/2 tsp) and black pepper (1/4 tsp), then toss again.
4. Transfer to a serving plate and top with crumbled feta cheese and toasted pine nuts.
5. Finish by drizzling balsamic glaze (1 tbsp) over the salad just before serving.

The contrast of creamy feta, crunchy pine nuts, and that sweet-tart glaze makes every bite irresistible—perfect for a light lunch or a vibrant side dish.

Tip: For extra flavor, warm the peas slightly before adding them to the salad—just 10 seconds in the microwave does the trick!

Conclusion

With 20 fresh and flavorful pea salad recipes, there’s something here for every taste and occasion! Whether you’re prepping for a potluck or a quick weeknight side, these dishes are sure to delight. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to pin this roundup for later—happy cooking!