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Southern pea salad in a white bowl surrounded by fresh flowers
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5 from 3 votes

Southern Pea Salad

This Southern Pea Salad is cool, crisp, creamy and packed full of sweet flavors and healthy ingredients! It's a crowd-pleasing, easy side dish recipe for all of your spring and summer gatherings. 
Course Salad, Side Dish
Cuisine Southern
Keyword easy side dish, Pea Salad, Pea Salad Recipe
Prep Time 15 minutes
Chilling Time 3 hours
Total Time 15 minutes
Servings 8 cups (about 16 servings)
Calories 78.6kcal
Author Blair Lonergan


  • ½ yellow bell pepper finely chopped
  • ¼ cup shredded Cheddar cheese
  • ¼ cup mayonnaise
  • ¼ cup plain Greek style yogurt
  • 1 Tablespoon dried basil
  • 1 Tablespoon finely diced red onion
  • 2 teaspoons diced pimiento
  • ½ teaspoon apple-cider vinegar
  • 1 teaspoon sugar
  • ½ teaspoon seasoned salt
  • ½ teaspoon granulated garlic
  • ¼ teaspoon pepper
  • 2 lbs. shelled fresh peas or 2 packages (16 ounces each) frozen tiny peas, thawed


  • In a large bowl, combine all ingredients except peas. Mix well.
  • Stir in peas until completely coated with dressing.
  • Cover and refrigerate salad for at least 3-4 hours. Serve at room temperature.


Serving a smaller group? You can easily cut the ingredients in half for a smaller portion. The leftovers keep well in the refrigerator for a couple of days, too!
Want to Prep Ahead? This salad is best if it's been sitting in the refrigerator to marinate for a few hours!
  • This is a Pea Salad without Bacon, but you can make a Pea Salad with Bacon by adding cooked, crumbled bacon to the salad just before serving.
  • Make this Pea Salad with Lettuce by serving the creamy pea mixture over a bed of crisp, fresh greens.
  • Make a Pea Salad with Ham by adding diced ham to the salad. This would be a great way to use up those holiday leftovers!
  • This is a pea salad recipe with mayonnaise, but you can substitute additional yogurt or even sour cream for the mayonnaise if you prefer a pea salad with no mayo.
  • Make a pea salad with sour cream by swapping out the Greek yogurt and replacing it with an equal amount of sour cream.
Recipe adapted from Country Living magazine


Serving: 0.5cup | Calories: 78.6kcal | Carbohydrates: 8.7g | Protein: 3.8g | Fat: 3.4g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.1g | Cholesterol: 3.1mg | Sodium: 167.3mg | Potassium: 97.6mg | Fiber: 2.4g | Sugar: 3.4g