Frozen Green Pea Recipe

Frozen green pea salad served on a gray plate and garnished with parsley.

A simple frozen green pea salad with pantry staples. Creamy, crunchy, and ready in minutes for potlucks, dinners, or quick last-minute sides.

5 from 1 vote

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Course: Salad

Cuisine: American

Prep Time: 5

Chilling Time: 3

Total Time: 3 5

Servings: servings

Calories: 269kcal

Author: Carolyn Thomas

Cost: Varies

Equipment

Mixing Bowls one large bowl for the salad and one small bowl for the dressing.
measuring cups and spoons

Ingredients

For the Dressing:

1 Cup Mayonnaise We use this healthy mayonnaise recipe.
2 Tablespoons Dijon Mustard Try this homemade mustard recipe!
1 teaspoon Salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
1 teaspoon Ground Black Pepper

For the Salad:

4 Cups Frozen Peas partially thawed
½ Cup Green Olives chopped
½ Small Red Onion diced
½ Cup Dill Pickles chopped
½ Cup Celery diced
Optional Ingredients cubed cheddar cheese, crumbled bacon, or chopped hard-boiled eggs

Instructions

In a small bowl, mix together the dressing ingredients until completely combined.
In a medium bowl, combine peas, olives, onion, pickles, celery, and any optional additions you are using. Stir gently until ingredients are evenly mixed.
Pour dressing over the salad and fold together until all vegetables are coated.
Cover the salad and place it in the refrigerator for at least 3 hours and up to 12 hours before serving.

Notes

Tips for the Best Frozen Pea Salad:

Partially Thaw the Peas - You want them cold and firm so they don’t go soft in the dressing.
Chop Everything Small - You want a little bit of everything in each bite.
Taste and Adjust - Every jar of pickles and olives is a little different, so salt may need tweaking.
Let it Rest - A little time in the fridge pulls the flavors together in the best way.

What to Serve It With:

This salad is so versatile that you’ll find it fits into just about any season, but here are a few of our favorites:

Our best whole roasted chicken recipe

Grilled chicken, burgers or hot dogs
Summer potluck spreads with tomato and onion salad, easy green bean salad, macaroni salad, and healthy broccoli salad.
Lunch plates with sandwiches or Instant Pot macaroni and cheese.
Holiday feasts with this roast goose recipe or a timesaving spatchcock turkey recipe.

Storage Instructions:

If you end up with leftovers (which isn’t likely), just scoop the salad into an airtight container and tuck it into the fridge, where it will keep for a couple of days. Give it a good stir before serving leftovers.

Nutritional Note:

Nutrition calculations made without optional add-ins (cubed cheese, crumbled bacon, and chopped hard-boiled eggs).

Nutrition

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