Creamy, crunchy, and full of classic Southern comfort
Southern Pea Salad is a beloved old-fashioned side dish that shows up at potlucks, church suppers, and Sunday family meals. Sweet green peas are folded into a creamy dressing with bits of pasta, cheese, and savory ham, creating a rich yet refreshing salad that tastes even better after chilling. It’s simple, nostalgic, and always a crowd favorite.
Ingredients
3 cups green peas, thawed if frozen or well-drained if canned
1 cup small pasta (elbow macaroni or ditalini), cooked and cooled
¾ cup mayonnaise
¼ cup sour cream
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon sugar
½ cup diced ham
½ cup shredded cheddar cheese
¼ cup finely diced red onion
Instructions
Cook the pasta according to package directions until just tender. Drain well and rinse with cool water to stop the cooking. Set aside and allow it to cool completely so it doesn’t melt the dressing.
Place the peas in a large bowl and gently separate them so they are evenly distributed and not clumped together.
Add the cooled pasta to the peas, mixing lightly so the peas stay whole and intact.
In a separate bowl, combine the mayonnaise, sour cream, salt, black pepper, and sugar. Stir until the dressing is smooth and creamy, making sure the sugar fully dissolves for balanced flavor.
Pour the dressing over the pea and pasta mixture. Gently fold until everything is evenly coated without mashing the peas.
Add the diced ham, shredded cheddar cheese, and red onion. Fold slowly so the ingredients are well distributed throughout the salad.
Taste and adjust seasoning if needed, adding a pinch more salt or pepper to suit your preference.
Cover and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld and gives the salad its classic creamy texture.
Serve cold as a side dish with grilled meats, fried chicken, or sandwiches.
Grandma’s Notes
This salad tastes even better the next day.
For extra crunch, add diced celery or chopped pickles.
Store covered in the refrigerator for up to 3 days.
