Description

This vibrant and refreshing pea salad combines sweet peas with crunchy celery, bell pepper, and shredded carrots, all enveloped in a tangy, creamy dressing made from mayonnaise, Dijon mustard, and apple cider vinegar. Enhanced with red onion’s sharpness, fresh parsley, and an optional salty kick of feta cheese, this no-cook salad is perfect as a light side dish or a colorful addition to any meal.

Ingredients

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Vegetables

2 cups fresh or frozen peas (thawed if frozen)
1 cup diced celery
1/2 cup finely chopped red onion
1 cup diced bell pepper (any color)
1/2 cup shredded carrots

Dressing

1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Salt and pepper to taste

Garnish

1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese (optional)

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Instructions

Prepare the peas: Begin by shelling and rinsing fresh peas under cool water, or if using frozen peas, ensure they are fully thawed and drained to prevent excess moisture in the salad.
Dice vegetables: Dice the celery, bell pepper, and red onion into small, uniform pieces to achieve an even mix of flavors and textures in each bite.
Combine vegetables: In a large mixing bowl, gently stir together the peas, diced celery, red onion, bell pepper, and shredded carrots, being careful not to mash the peas.
Make the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and well blended. Season with salt and pepper to taste.
Dress the salad: Pour the prepared dressing over the vegetable mixture, and gently fold it in using a spatula or wooden spoon until all ingredients are evenly coated.
Adjust flavors and add feta: Taste the salad and adjust seasoning if needed. If desired, fold in the crumbled feta cheese carefully for added creaminess and saltiness.
Garnish: Transfer the salad to a serving dish and sprinkle the chopped fresh parsley on top for a bright, herbal finish.
Chill before serving: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill, enhancing its refreshing qualities before serving.

Notes

This salad is best served chilled; refrigerate for at least 30 minutes before serving.
The feta cheese is optional but adds a lovely salty creaminess.
For a vegan version, substitute mayonnaise with a plant-based alternative and omit feta cheese.
Fresh peas can be used in season for the sweetest flavor, but frozen peas work well if thawed properly.
Adjust the amount of Dijon mustard and vinegar to suit your preferred tanginess level.