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Ingredients
- 4 cups frozen peas, thawed
- 1/2 cup red onion, finely diced
- 1 cup cooked bacon, crumbled
- 1/2 cup shredded cheddar cheese
- 1 cup cooked elbow macaroni (optional)
- 1/2 cup sunflower seeds (optional)
Dressing
- 1 cup mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons white vinegar
- Salt and black pepper, to taste
Instructions
1. Prepare the Salad
In a large mixing bowl, combine the thawed peas, red onion, crumbled bacon, shredded cheddar cheese, and sunflower seeds if using. Stir in the cooked pasta if you want a more filling salad.
2. Make the Dressing
In a small bowl, whisk together the mayonnaise, sugar, white vinegar, salt, and pepper until smooth and creamy.
3. Combine
Pour the dressing over the pea mixture and gently stir until everything is evenly coated.
4. Chill
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
5. Serve
Stir once more before serving. Taste and adjust seasoning if needed.
Variations & Tips
- Lighter Version: Substitute half of the mayonnaise with plain Greek yogurt.
- Extra Crunch: Add chopped celery or sliced almonds.
- Cheese Options: Use Colby Jack, Monterey Jack, or diced cheddar cubes.
- Sweeter Dressing: Increase the sugar to 3 tablespoons if desired.
- Make Ahead: Prepare up to 24 hours in advance for even better flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle slightly.
Serving Suggestions
This salad pairs wonderfully with:
- Grilled burgers and hot dogs
- Barbecue chicken or ribs
- Sandwiches and wraps
- Picnic and potluck spreads