This pea salad with bacon features a creamy chipotle dressing that adds a smoky, southwestern twist to a Southern classic.
Bacon pea salad is a go-to at summer potlucks, picnics, and backyard barbecues. This version keeps the familiar combination of bacon, cheddar, and a creamy dressing, but it brings in a touch of adobo sauce from canned chipotle peppers for a gentle smoky heat. A pinch of smoked paprika in the dressing deepens that smoky profile — smoked paprika is a pantry staple that elevates many recipes.
With just a few simple ingredients, this creamy pea salad is ideal for making ahead. It holds up well refrigerated for a day — prepare it the evening before and chill overnight. If you prefer crisp bacon, reserve some cooked bacon and sprinkle it on just before serving.
The salad isn’t overly spicy as written, but you can increase the adobo sauce to suit your heat preference. It’s a flexible, crowd-pleasing side that pairs well with many summer mains.
Can I use canned peas in this cold green pea salad?
In a pinch you can, but canned peas tend to be softer and less vibrant in color than frozen peas. For the best texture and appearance, use frozen peas and let them thaw.
Do I cook the peas first?
No cooking required. Rinse the frozen peas under cool water and let them drain and thaw before tossing with the dressing.
What is adobo sauce?
Adobo sauce coats chipotle peppers in a tangy, slightly sweet purée of tomato, vinegar, garlic, and spices. You’ll usually find canned chipotle peppers in adobo in the international or Mexican aisle of the grocery store. The sauce adds smoky, slightly spicy depth to dressings and sauces.
Bacon and pea salad recipe notes
- For a lighter dressing, substitute low-fat mayo or use a half mayo, half Greek yogurt mix.
- Omit the adobo sauce if you prefer a milder flavor.
- Cheddar can be cubed or shredded. Monterey Jack or Colby-Jack work well if you want a milder or creamier cheese.
- Substitute sweet onion or scallions in place of red onion if desired.
Have you tried a creamy pea salad before? If you have questions or tips, feel free to share them in the comments.
Pea Salad with Bacon
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Ingredients
- 6 strips bacon cut into small pieces
- 2 pounds frozen peas thawed
- 1/2 small red onion chopped
- 1 cup shredded cheddar cheese
- Salt & pepper to taste
Dressing:
- 3/4 cup mayo
- 1/2 tablespoon adobo sauce or to taste
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
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Add the peas to a colander and rinse under cool water. Let them drain and thaw.
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Meanwhile, fry the bacon until crisp. Cutting the strips with kitchen shears before cooking speeds up prep. Drain excess fat when done.
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Whisk the dressing ingredients together until smooth. Taste and adjust the adobo sauce, lemon juice, or seasoning to your preference.
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Combine peas, chopped bacon, red onion, and cheddar in a large bowl. Toss with the dressing and season with salt and pepper. Chill about an hour before serving to let the flavors meld.
Notes
- Adobo sauce refers to the sauce from canned chipotle peppers in adobo.
- The dressing is mild as written; add more adobo sauce to increase heat.
- I used thick-cut bacon; if using regular bacon, you may prefer 7–8 strips for more bacon presence.
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