This simple Pea Salad recipe is loaded with peas, colby jack cheese, and is tossed in a creamy ranch dressing sauce. This quick and easy summertime side dish is perfect for your next picnic, BBQ, or potluck!
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Quick and Easy Side Dish
If you’re looking for the perfect side dish for your next BBQ or summer potluck, you’ve come to the right place! This recipe requires only four basic ingredients and a few seasonings and -BAM- you have the perfect crowd-pleasing summer side dish.
I mean, who doesn’t love ranch dressing, right?
How to Serve Picnic Food
Potlucks and barbeques are a blast– until someone gets sick. That’s why it’s important to keep cold salads stored correctly.
This pea salad, or any cold salad, should not be left out for longer than two hours. If the temperature is above 90° F, salads should not be left out for more than one hour.
The same rules apply to hot foods as well. Hot food should not sit out for longer than two hours or one hour if the temperature is above 90° F.
Read more about proper food handling from the FDA here and stay safe this summer!
Ingredients Needed for Classic Pea Salad
- Frozen peas
- Dry ranch mix
- Dried minced onion
- Colby Jack cheese
About the Peas
For this recipe, I recommend using frozen peas but fresh peas can also be used. The taste of canned peas can be offputting, so I do not think they should be used for this recipe.
How to Make Summertime Pea Salad
Begin this recipe by pouring the frozen peas into a medium-sized saucepan. Cover the peas with water, bring them to a boil, and cook until the desired tenderness is reached. This should take about 7 or 8 minutes.
Drain the peas, rinse them with cold water, and set them aside to cool.
In a medium-sized bowl, combine the mayonnaise, ranch mix, minced onion, salt, and pepper. Mix well.
Fold in the cooled peas and cubed cheese. Chill the salad for at least one hour before serving.
Add thinly sliced red onions and crumbled bacon for a fully loaded Pea Salad.
Instead of using colby jack cheese, try substituting cheddar, pepper jack, or your favorite cheese!
How to Store Green Pea Salad
Refrigerator: This summer salad is enjoyed best on the day that it’s made but it can be stored in an airtight container for up to three days.
Freezer: I do not recommend freezing this salad.
Love this Recipe? Check out our other Summer Side Dishes
- 32 oz frozen sweet peas
- 1 c mayo
- 4 tsp dry ranch mix
- 1/2 tsp dried minced onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 oz colby jack cheese cubed
- Pour frozen peas into a medium-sized saucepan. Cover with water, bring to a boil, and cook until desired tenderness, about 7 to 8 minutes.
- Drain the peas, rinse with cold water, and set aside to cool.
- In a medium-sized bowl, combine the mayo, ranch, minced onion, salt, and pepper. Mix well. Fold in the cooled peas and cubed cheese.
- Chill the salad for at least one hour before serving.
* Nutrition information is an estimate and will vary based on ingredients used and cooking methods.
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