Pea Salad
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I honestly didn’t expect Pea Salad to become something I crave this much. The sweetness of the peas against the peppery arugula and salty feta is a combination that just works so well together. Fresh mint and crisp radishes keep it bright, and the tangy lemon-maple vinaigrette is the kind you’ll want to put on everything.
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I make this for potlucks, family gatherings, backyard barbecues, and Easter because it’s the classic side dish everyone expects on the table and nobody gets tired of. It’s easy to make ahead, feeds a crowd without breaking the bank, and travels beautifully. Just keep the dressing separate until serving. Store leftovers in the fridge for up to 2 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pea Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this fresh, absolutely delicious pea salad is incredibly simple and takes about 38 minutes from start to finish.
Make the Lemon Maple Dressing
Add the finely chopped shallot, minced garlic, extra-virgin olive oil, fresh lemon juice, maple syrup, Dijon mustard, salt, and black pepper to a jar. I use a mason jar with an airtight lid, which makes shaking dressings effortless and stores leftovers perfectly.
Cover tightly and shake until the ingredients are well combined and emulsified. Set aside while you prepare the rest of the salad.
You can also whisk the dressing in a small bowl instead of shaking it in a jar. Apple cider vinegar can be used in place of lemon juice if you prefer a milder tang, and you can mix in a tablespoon of Greek yogurt or sour cream for a creamier dressing.
Ranch dressing or regular mayo mixed with a little lemon juice makes a creamy salad dressing if you prefer that style.
Cook the Sweet Peas
Fill a medium pot halfway with salted water and bring to a boil over high heat. Add the frozen peas and cook for 5 to 8 minutes, until they’re tender but still bright green.
You want them cooked through but not mushy or dull in color. A stainless steel pot with stay-cool handles heats water quickly and evenly, resulting in perfectly cooked vegetables.
You can also use fresh peas or green peas when they’re in season, thawed peas, or canned peas in a pinch, though frozen gives the best texture and bright green color. If using frozen, you can thaw slightly before cooking for more even results.
Chill the Peas
Drain the green peas in a colander using a slotted spoon, then refrigerate them for 10 to 15 minutes to chill. This step is important because warm peas will wilt the arugula, making the salad soggy.
You can spread them on a baking sheet or paper towel-lined plate to absorb excess moisture and cool faster if you’re in a hurry. I always grab my reusable Swedish dishcloth, which works perfectly for patting the peas dry without wasting paper towels.
Combine the Salad Ingredients
In a large bowl, combine the baby arugula, cooled peas, chopped fresh mint, and sliced radishes. I always use this porcelain salad bowl that gives me plenty of room to toss without spilling and looks beautiful for serving. Toss gently to distribute everything evenly throughout the bowl.
Thinly sliced green onions add mild onion flavor if you want to skip the shallot or red onion in your salad dressing. Add chopped celery for an extra slight crunch, or sprinkle sunflower seeds on top for a nutty flavor and texture.
Fresh herbs like parsley, dill, or basil work beautifully alongside or in place of the mint.
Dress and Season the Classic Pea Salad
Drizzle the lemon maple dressing over the salad and gently stir to coat all the ingredients. Taste and adjust the seasoning with additional lemon juice, salt, and pepper as needed.
Adjust just a little bit until you get the best flavor balance for your preferences.
Serve with Feta
Garnish with crumbled feta cheese just before serving. The creamy, tangy feta adds richness and saltiness that perfectly balance the sweet peas and peppery arugula. Serve immediately for the best texture and flavor.
Sharp cheddar cheese or shredded Monterey Jack works well in place of feta if you prefer a milder cheese.
Pack the undressed salad components in an airtight container and store the dressing separately in a jar. This salad container keeps everything fresh during transport. Keep both chilled in a cooler with ice packs if you’re traveling more than 30 minutes.
Toss the salad with dressing right before serving so the arugula stays crisp and doesn’t wilt. Add the feta at the last minute as well to prevent it from breaking down and making the salad watery.
Ingredients
- 4 cups baby arugula
- 1 pound frozen sweet peas
- 2 tablespoons fresh mint chopped
- 3 red radishes cut into matchsticks
- 1 cup crumbled feta cheese
For the Dressing:
- 2 tablespoons shallot finely chopped
- 2 cloves garlic finely minced
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the dressing by adding the shallot, garlic, olive oil, lemon juice, maple syrup, Dijon mustard, salt, and black pepper to a jar. Cover tightly and shake until well combined. Set aside.2 tablespoons shallot, 2 cloves garlic, 4 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 2 teaspoons maple syrup, 1 teaspoon Dijon mustard, Salt and black pepper
- Fill a medium pot halfway with salted water and bring to a boil. Add the frozen peas and cook for 5 to 8 minutes, until tender but still bright green.1 pound frozen sweet peas
- Drain the peas in a colander and transfer them to the refrigerator to chill for 10 to 15 minutes.
- In a large serving bowl, combine the baby arugula, cooled peas, chopped mint, and sliced radishes.4 cups baby arugula, 2 tablespoons fresh mint, 3 red radishes
- Drizzle the dressing over the salad and toss gently to coat. Taste and adjust seasoning with additional lemon juice, salt, or black pepper as needed.
- Garnish with crumbled feta cheese just before serving.1 cup crumbled feta cheese
Notes
- Salt your pasta water generously: The water should taste like the sea to properly season the peas as they cook and bring out their natural sweetness.
- Chill the peas completely: Warm peas will wilt the arugula and make the salad soggy, so give them the full 10 to 15 minutes in the fridge or spread them on a baking sheet to cool faster.
- Dress right before serving: The acid in the lemon dressing will wilt the arugula if it sits too long, so toss everything together just before you plan to eat.
- Cut radishes into uniform matchsticks: This gives every bite a consistent crunch and makes the salad look more polished and professional.
- Adjust the dressing to your taste: Some people prefer more lemon juice for extra brightness, while others like a touch more maple syrup for subtle sweetness. Taste and tweak as you go.
- Prep ahead for easy meals: Store the peas, arugula, radishes, and mint in separate containers in the fridge so you can quickly toss individual portions with fresh dressing throughout the week.
Nutrition
How to Store Leftovers
Store leftover Pea Salad in an airtight container in the refrigerator for a few days. A set of glass meal-prep containers makes portioning and storing salad components easy and helps keep everything fresh longer.
The arugula will start to wilt after the first day, so it’s best eaten fresh. If you know you’ll have leftovers, store the salad components separately from the dressing and toss individual portions as needed. Keep the feta separate as well, since it can make the salad watery as it sits.
What to Serve With Green Pea Salad
Serve it alongside grilled portobello mushrooms, vegetarian burgers, or roasted vegetable skewers for a complete meal. It pairs beautifully with quiche, frittata, or savory galettes for brunch gatherings. The light, bright flavors complement heavier dishes without weighing you down.
You’ll also love serving it with pasta primavera, creamy risotto, or grain bowls for a balanced dinner. The peppery arugula and tangy feta cut through rich, creamy dishes perfectly. It’s versatile enough for casual weeknight meals or elegant enough for special occasions like Easter dinner.
More Easy Recipes for You to Try at Home
If you love pea salad, you’ll want to try these other fresh spring and summer salad recipes perfect for gatherings.
