This creamy sugar snap pea and bacon salad is such a crisp, fresh and delicious dish for spring and summer! It’s filled with chopped sugar snap peas, crispy bacon, sharp cheddar cheese and shallots in a homemade herb dressing. You’ll love the mix of flavors, and the combo of crunchy and creamy ingredients!

creamy sugar snap pea salad with bacon and cheddar in a bowl

All of the credit for this simple snap pea salad goes to my Mom, who would make a version of it every summer with snap peas from our garden. I kept this recipe as close to my memory of her salad as possible— using bacon and cheddar cheese like she did— but choosing to make my own herby creamy dressing instead of just using ranch from the bottle. 

How does the saying go? Mama knows best? Well, in this case that sentiment is spot on. This sugar snap pea salad is exactly the fresh seasonal side dish to see us through all the potlucks and backyard barbecues through the end of summer.  

Table of Contents

sugar snap peas and crispy bacon
all of the components in a bowl for sugar snap pea salad

Ingredients you’ll need

  • Fresh sugar snap peas– these are peas with edible pods, no need to shell!
  • Crispy bacon chunks
  • Cubed cheddar cheese
  • Shallot
  • Mayonnaise
  • Sour cream
  • Fresh dill, parsley, and basil
  • Salt and pepper
mixing the sugar snap pea salad

Tips for making this sugar snap pea salad

  • Make the sugar snap peas the star. Use only fresh peas that are firm and crisp, they shouldn’t be wilted or shriveled. Pinch off the end and the peel the string from the back of the pea away with it (here’s a great quick video if you want a visual!)
  • Use my homemade dressing recipe, or use store-bought ranch dressing. I prefer to use the homemade dressing because the flavor from the fresh herbs is unparalleled, but store-bought it fine too.
  • Mix the salad in a different bowl than you plan to serve it in. This is my secret to beautiful entertaining! When you mix the salad, the bowl gets messy and looks sloppy. Simply dump the mixed salad into a nice serving bowl and you’re good to go!
  • It holds up great. So feel free to make it ahead! I still prefer to serve it the day it’s combined for the freshest crunch from the peas and bacon. If you want to prep things more advance than that, you can prep peas, cheese and bacon and mix the dressing and store them separately up to several days in the fridge.
  • Feel free to get creative. Like many salads, this recipe is very adaptable! You can use a different cheese like feta or goat cheese, leave out the bacon for a vegetarian option, or add other veggies or ingredients as you like! Cucumbers, tomatoes and corn would all be delicious.
Can I use other kinds of peas? Can I use snow peas, English/garden peas, or even frozen peas?

Yes, you can use these pea varieties for this sugar snap pea salad, but just know the end result won’t be quite the same. Snow peas are thinner and more delicate, so you’ll lose that nice crunch. Similarly, if you use garden peas you’ll have to remove the peas from the shell as the shell isn’t edible. If you want to use frozen peas, rinse them in a colander under cold water to thaw, then pat dry before proceeding with the salad.

creamy sugar snap pea salad with bacon and cheddar in a bowl

More fresh salad ideas

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Classic Macaroni Salad
This is the easiest classic coleslaw filled with cabbage, carrots, chives, cilantro and a creamy mayo dressing.
Easy Coleslaw with Creamy Dressing

Get the recipe

Sugar Snap Pea and Bacon Salad
4 from 3 reviews

Creamy Sugar Snap Pea and Bacon Salad

Servings: 8 servings
Prep Time: 20 minutes
Resting Time: 30 minutes
Total Time: 50 minutes
A perfect salad for spring! With sugar snap peas, crispy bacon, sharp cheddar cheese and an herb dressing.
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Ingredients
 

  • 6 slices bacon
  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon chopped basil (see Notes)
  • 1 teaspoon chopped dill
  • 1 teaspoon chopped parsley
  • Salt and pepper , to taste
  • 1 lb sugar snap peas , chopped
  • 6 oz sharp cheddar cheese , cubed
  • 1 shallot , diced

Instructions
 

  • Cook bacon on the stove top or on a sheet pan in a 375°F oven until crispy, about 10-15 minutes. Transfer to a paper towel-lined plate to drain, then roughly chop.
  • In a small bowl, whisk the sour cream, mayonnaise, basil, dill, parsley, and salt and pepper.
  • In a large bowl, toss together the peas, cheddar cheese, shallot, and bacon with the dressing until everything is evenly coated and distributed. Dump into your serving bowl, if different, and cover with plastic wrap.
  • Chill in the fridge for 30 minutes and up to several hours before serving. I like to assemble this salad the day I plan to serve it, but it will keep in the fridge for several days.

Notes

  • Fresh herbs: I like a very herby dressing. Feel free to reduce the amounts slightly if that’s your preference. Fresh herbs will give you the best flavor, and I prefer to use all 3. If you don’t have parsley, basil, or dill, simply leave out or double up with what you do have.
  • To make ahead: This salad should be combined the day you plan to serve it, but all of the components can be prepped ahead: baking the bacon, chopping the cheese, prepping the peas, and making the dressing. Store separately in the fridge up to 3 days, assemble when ready.
Calories: 218kcal, Carbohydrates: 6g, Protein: 9g, Fat: 18g, Saturated Fat: 8g, Cholesterol: 38mg, Sodium: 272mg, Potassium: 187mg, Fiber: 2g, Sugar: 3g, Vitamin A: 874IU, Vitamin C: 34mg, Calcium: 186mg, Iron: 1mg
Cuisine: American
Course: Salad
Author: Annalise Sandberg
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