Salads
This cold pea and cheese salad recipe delivers a perfect balance of bright, crunchy peas and creamy cheese without relying on mayo. The secret lies in a tangy yogurt dressing that binds everything together while keeping the salad light and refreshing—ideal for picnics, potlucks, or a simple weekday lunch.
I developed this recipe after realizing how often store-bought versions fall short in both texture and flavor, so I focused on fresh ingredients and a foolproof method that delivers restaurant-quality results at home.
The foundation of this salad is sweet peas, sharp cheddar, and a creamy yogurt dressing infused with Dijon mustard and fresh herbs. Unlike traditional versions, this one skips mayo entirely, using Greek yogurt instead to create a rich, velvety texture that still feels light and summery.
The peas stay crisp when chilled, while the cheese adds a satisfying bite—perfect for those who love their salads with substance. Prep time is minimal, but letting it sit for at least 30 minutes allows the flavors to meld beautifully.
What you’ll end up with is a salad that’s visually stunning—vibrant green peas, creamy cheese cubes, and a glossy dressing that ties everything together. Each bite offers a mix of textures: tender peas, crumbly cheese, and a hint of freshness from the herbs.
This dish works equally well as a standalone meal or alongside grilled meats and crusty bread. The best part? It keeps well in the fridge for up to 3 days, making it a great make-ahead option for busy weeks.
For extra depth, consider adding toasted nuts or crispy bacon, but the classic version is already packed with flavor. The yogurt dressing ensures a creamy texture without heaviness, and the peas retain their snap, making every forkful satisfying.
Whether you’re serving this at a summer gathering or simply enjoying a light lunch, this salad delivers on both taste and presentation. Let’s get started on creating yours!
Ingredients for cold pea and cheese salad
Sweet peas, sharp cheddar, and a velvety yogurt dressing make this salad restaurant-worthy without mayo.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Peas (fresh or frozen) 🌿 | 2 cups | Thawed if frozen, drained well |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Cubed, aged 12+ months preferred |
| Plain Greek Yogurt 🥛 | 1 cup | Full-fat for creaminess |
| Dijon Mustard 🍯 | 1 tbsp | Mild or hot variety |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light fruity flavor |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Mint Leaves 🌿 | 0.2 cup | Finely chopped |
| Red Onion 🧅 | ¼ cup | Thinly sliced, soaking in cold water |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Honey 🍯 | 1 tbsp | Light variety preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Green Onion 🧅 | 2 whole | Thinly sliced, white and green parts |
The peas are the star—fresh or frozen work equally well, but frozen is perfect for year-round use. Trader Joe's has the best pre-shelled frozen peas, but if you're using fresh, grab them as soon as they hit the market for peak sweetness. The cheese makes or breaks this salad—sharp cheddar with visible crystals (like Cabot or Wisconsin Sharp) gives that perfect bite. Cube it yourself for the best texture—pre-shredded gets gummy. For the yogurt, full-fat Greek yogurt (like Fage) creates that luscious, creamy texture without being heavy.
No fresh dill? Dried dill at one-third the amount works in a pinch, but fresh is worth the extra minute. The red onion adds a lovely bite—soak the slices in cold water for 10 minutes to mellow the sharpness before draining well. Short on honey? Maple syrup works beautifully. For extra depth, add a pinch of smoked paprika to the dressing. The dressing keeps well in the fridge for 5 days, so make extra—it's perfect on sandwiches too. If you're feeling fancy, toss in toasted walnuts or candied pecans for crunch.
This salad tastes even better the next day as the flavors meld—30 minutes minimum is ideal. Store in an airtight container with a paper towel pressed on top to keep the peas crisp. Keeps for 3-4 days in the fridge, though the cheese might soften after 2 days. For potlucks, pack the dressing separately and mix just before serving to maintain texture. The dressing also freezes beautifully for up to 3 months—perfect for batch prep. Serve chilled, and trust me, the contrast of cold peas and creamy cheese is pure magic.
Why You'll Love This Recipe
- Frozen Peas, No Fuss: I swear by frozen peas here—no shelling, no wilting, just dump and go. The texture stays perfect, and honestly? I’d rather spend my energy on something else (like not burning toast).
- Creamy Sharp Cheese Magic: That tangy sharp cheddar with the cool Greek yogurt? It’s like a hug for your taste buds. The mustard and olive oil tie it all together—bright, rich, and just salty enough to make you want seconds.
- Picnic or Potluck Hero: Pack it in a jar for a summer picnic or bring it to a BBQ—it holds up like a champ. My in-laws asked for the recipe twice last year. (Yes, even on a Tuesday night.)
- Budget-Friendly Leftovers: Sweet peas and cheese are dirt cheap, and this salad keeps for days. I make a big batch on Sunday, and by Thursday, I’m still sneaking bites straight from the fridge. Zero waste, all win.
Step-by-step instructions for cold pea and cheese salad
Here's how to create a creamy, vibrant pea salad that shines without mayo.
Prepare the Sweet Peas
If using frozen sweet peas, thaw them completely in cold water for 10 minutes before draining well. For fresh peas, rinse them under cold water to remove any dirt or debris. I like to give them a quick spin in a salad spinner to remove excess moisture—this ensures your dressing clings perfectly later.
Transfer the drained peas to a large mixing bowl. They should be cool to the touch before adding other ingredients. If they're still warm, place the bowl in the refrigerator for 5 minutes to chill completely. This step prevents the peas from becoming mushy as they absorb the dressing.
Create the Creamy Dressing
In a separate medium bowl, whisk together the 1 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, and 1 tablespoon honey until smooth and fully combined. The mixture should be thick but pourable. I like to whisk vigorously for 30 seconds to ensure the honey dissolves completely and the mustard emulsifies with the yogurt.
Slowly drizzle in the ¼ cup extra-virgin olive oil while continuing to whisk. This gradual addition prevents the dressing from separating. Taste and adjust seasoning with ½ teaspoon salt and ¼ teaspoon black pepper. The dressing should be tangy, slightly sweet, and perfectly balanced—this is the foundation of your salad's creamy texture.
Add Cheese and Herbs
Add the cubed 1.5 cups sharp cheddar cheese to the peas and gently toss to distribute evenly. The cheese should be cool but not cold—if it's straight from the fridge, let it sit at room temperature for 10 minutes first. This helps it melt slightly when combined with the warm peas, creating a luxurious texture.
Next, fold in the ¼ cup chopped fresh dill and ⅓ cup finely chopped fresh mint leaves. I like to use my hands for this step—it's more thorough than a spoon. The herbs should be evenly distributed throughout the peas. Their bright flavors will cut through the richness of the cheese and yogurt, creating a perfect balance.
Combine and Chill
Pour the dressing over the pea and cheese mixture, then gently fold everything together with a large spoon or your hands. Be careful not to overmix—just enough to combine all ingredients. The salad should look vibrant and inviting, with the cheese cubes peeking through the creamy coating.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) before serving. This chilling time allows all the flavors to meld together beautifully. The longer it chills, the creamier and more cohesive the salad becomes. Give it a final taste before serving—you might want to add a pinch more salt or a squeeze of lemon to brighten the flavors.
Finish with Crunch and Garnish
Just before serving, drain and rinse the ¼ cup thinly sliced red onion to remove any sharpness. Add it to the salad along with the 2 thinly sliced green onions. Toss gently to distribute the crunchy elements throughout. The red onion adds a subtle bite that contrasts perfectly with the creamy peas and cheese.
For the final touch, give the salad one more taste and adjust seasoning if needed. Serve immediately while the ingredients are still vibrant. This salad is perfect for picnics, potlucks, or as a refreshing side dish—it's bright, crunchy, and completely creamy without mayo!
Pro Tips For Making Cold Pea And Cheese Salad
- Thaw Peas Properly: If using frozen peas, don’t just dump them straight from the freezer into the salad—transfer them to a bowl first and let them sit for 10 minutes. This prevents a watery mess from ice crystals melting into your dressing. (I learned this after making a salad that tasted like a pea soup.)
- Grate Cheese Coarsely: Skip the fine grater and go for medium or large shreds—sharp cheddar holds up better and adds texture. Pack the cheese into the salad so every bite has that tangy punch. (Yes, it looks less "fancy," but it tastes like a proper pub salad.)
- Whisk Dressing Slowly: Start by mixing the yogurt and Dijon with just a teaspoon of olive oil, then gradually add more while stirring. This prevents a greasy split—like trying to blend oil and mayo without emulsifying first. (I used to dump it all in and end up with a sad, separated dressing.)
- Drain Excess Liquid: After tossing the peas with the dressing, let the salad sit for 5 minutes, then drain any pooled liquid with a slotted spoon. This keeps the texture bright and crisp, not soggy. (I know it’s an extra step, but trust me—it’s worth it.)
Flavor customization for cold pea and cheese salad
Herb Variations
Swap out the fresh dill and mint for other herbs to change the flavor profile completely. Try ½ cup chopped parsley and 1 tbsp chopped tarragon for a French-inspired twist that pairs beautifully with goat cheese instead of cheddar.
For a Mediterranean vibe, add ¼ cup chopped basil and 1 tbsp chopped oregano—this combo works especially well with a lemony dressing. I love using flat-leaf parsley for a more robust flavor compared to curly parsley. 🌿
Cheese Swaps
While sharp cheddar is ideal, you can experiment with other cheeses for different textures and flavors. Try feta cheese (crumbled) for a tangy, briny kick—just reduce to ½ cup and fold it in at the end to maintain its texture.
For a milder option, use smoked Gouda (cubed) which adds a subtle sweetness and depth. If you're lactose intolerant, nutritional yeast (¼ cup) creates a cheesy flavor without dairy. Always cube your cheese yourself for the best results. 🧀
Crunchy Add-Ins
Add texture with toasted nuts or seeds that hold up well when chilled. Try ¼ cup toasted walnuts or pecans for a rich, buttery crunch. For a lighter option, use ¼ cup pumpkin seeds (toasted with ½ tsp smoked paprika) or sunflower seeds.
If you love bacon, add 2 slices cooked bacon, crumbled, for a smoky-sweet contrast. Toast your nuts in a dry skillet over medium heat for 3-4 minutes until golden. 🌰
Sweet-Tangy Balance
Adjust the dressing sweetness to match your taste preferences. For extra tang, increase the lemon juice to 2 tbsp and add ½ tsp apple cider vinegar. For a sweeter profile, swap the honey for agave nectar or add 1 tsp vanilla extract to the dressing.
I love balancing the richness with a touch of grated apple (¼ cup) or dried cranberries (2 tbsp) for a fruity contrast. These additions work especially well in summer when you want extra brightness. 🍎
Spicy Kick
Add heat with ½ tsp cayenne pepper or 1 tsp hot sauce mixed into the dressing. For a smoky-spicy twist, stir in ½ tsp chipotle powder or 1 tbsp chipotle jam (like La Costeña) into the dressing.
If you prefer fresh heat, top with 1 tbsp chopped jalapeño or 1 tsp red pepper flakes just before serving. The heat cuts through the creaminess beautifully, especially with sharp cheddar. 🌶️
Seasonal Adaptations
Adjust ingredients based on what's fresh and available. In spring, use asparagus tips (½ cup, blanched) for an elegant touch. In summer, add cherry tomatoes (halved) for juiciness. For fall, incorporate roasted butternut squash cubes (½ cup) and pecans for warmth.
Winter calls for heartier additions like apples (½ cup, diced) and walnuts for texture. These seasonal swaps keep the salad exciting year-round. ❄️
Nutrition facts
Frequently asked questions
Why does this salad use yogurt instead of mayo?
Yogurt creates a lighter, tangier texture while still delivering creaminess. Unlike mayo, it won't make the salad feel heavy or greasy—perfect for warm weather. Plus, the yogurt's acidity helps balance the richness of the cheese. The dressing also stays fresher longer in the fridge.
Can I use frozen peas instead of fresh?
Frozen peas work perfectly and are often more convenient. Just thaw them completely in cold water for 10 minutes before draining well. The key is removing all excess moisture so the dressing clings properly. Trader Joe's pre-shelled frozen peas are ideal for this recipe.
How do I keep the peas from getting soggy?
Chill the salad for at least 1 hour before serving, and store it in an airtight container with a paper towel pressed on top. This absorbs any excess moisture. Also, make sure your peas are completely drained and cooled before mixing with other ingredients. The yogurt dressing helps maintain crispness better than mayo would.
What's the best cheese alternative if I'm lactose intolerant?
Try nutritional yeast (¼ cup) for a cheesy flavor without dairy, or use vegan feta (½ cup, crumbled). Both work well in this recipe. For a more neutral option, swap in tofu cubes (½ cup, pressed and marinated in lemon juice) that mimic the texture of cheese. Always cube your cheese substitutes yourself for best results.
Can I make this salad ahead of time?
Yes! This salad tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 3-4 days. For potlucks, keep the dressing separate and mix just before serving to maintain texture. The dressing itself keeps well for 5 days in the fridge or 3 months frozen.