Pea Salad Recipe
Easy Pea Salad Recipe filled with cubes of smoked gouda, crunchy celery, sweet peas, and crispy bacon, then tossed in a creamy homemade Italian mayonnaise dressing. Perfect for outdoor barbecues and summertime potlucks.
Servings: 8 servings
Calories: 347kcal
Ingredients
- ¼ cup Zesty Italian Dressing
- ½ cup mayonnaise
- ¼ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon fresh parsley - finely chopped
- 2 pounds frozen peas - nearly thawed
- ½ large red onion - finely chopped
- 4 stalks celery - chopped
- 1 cup Smoked Gouda - diced into small 1/2' cubes
- ⅓ cup green onion - chopped
- 2.8 oz Real Bacon Bit Pieces - 2.8 oz jar
Instructions
- Prepare the dressing - In a large mixing bowl whisk together the Italian dressing, mayonnaise, salt and pepper, and chopped parsley. Whisk well to combine.
- Mix the salad - Add the (nearly) thawed peas, red onion, celery, smoked gouda, green onion and bacon pieces to the bowl with the dressing mixture and carefully mix to combine.
- Season to taste and serve - season with additional salt and pepper, to taste. Best served cold.
Notes
- To use real bacon - Cook approximately 5 slices of bacon according to package instructions. Allow bacon to drain on a plate lined with paper towels. Roughly chop into bite-size pieces.
- This recipe can be made using fresh peas if desired. BLANCH the peas in boiling water for approximately 1 minute before transferring them to an ice bath to stop cooking. Drain and dry thoroughly.
- Keep leftovers stored in the refrigerator for up to 3 days.
Nutrition
Calories: 347kcal | Carbohydrates: 19g | Protein: 16g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 630mg | Potassium: 436mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1185IU | Vitamin C: 47.9mg | Calcium: 214mg | Iron: 2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2026 The Forked Spoon
