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simple peas salad recipe in serving bowl

Simple Pea Salad Recipe with Ham (No Cook Family Meal)

Kitchen Ready Betty
This creamy, high-protein pea salad is the perfect way to repurpose holiday ham leftovers into a fresh, budget-friendly meal. By combining sweet peas, sharp cheddar, and a tangy Greek yogurt dressing, you can have a delicious, no-cook side dish or main course ready in just minutes.
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Prep Time 20 minutes
minimum rest time (for best flavor) 2 hours
Total Time 2 hours 20 minutes
Course Main Dishes, Salad, Salads & Sides, Side Dish
Cuisine American, Midwestern, Southern
Servings 8
Calories 323 kcal

Equipment

  • mesh colander
  • large baking sheet lined with a light kitchen towel (for drying defrosted peas)
  • cutting board
  • chef's knife
  • serrated knife
  • measuring cups & spoons
  • large mixing bowl (6 qt)
  • small mixing bowl
  • whisk

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Ingredients
  

  • 2 cups pre-cooked ham cut into small cubes
  • 8 oz (2 cups) sharp cheddar cheese cut into small cubes
  • 3 (12-13 oz) bags frozen baby sweet peas regular frozen pea bags (not microwaveable bags)
  • ½ cup green OR red onion chopped
  • ¾ cup reduced fat mayonnaise
  • 2 tablespoon Dijon mustard
  • ¼ cup whole milk plain Greek yogurt OR sour cream
  • 2 tablespoon ranch seasoning
  • 2 tablespoon fresh dill finely chopped
  • 1 teaspoon sugar
  • ½ teaspoon garlic powder
  • salt & pepper to taste

Instructions
 

  • Empty ONE frozen pea bag into colander; run warm water over peas for 60 seconds. Then place peas on large baking sheet lined with kitchen towel to dry. Repeat this process for next two bags.
  • While peas are drying, chop the ham, cheese, and onion; add to large salad bowl. Then add the peas and gently mix.
  • In a small mixing bowl, whisk the mayo, Dijon, yogurt OR sour cream; add the ranch seasoning, dill, sugar, and garlic powder. Whisk until blended; add salt and pepper to taste.
  • Fold dressing into large bowl; gently mix until all ingredients are lightly coated.
  • Cover and refrigerate for a minimum of 2 hours for best flavor.

Notes

Store your simple pea salad recipe in an airtight container in the refrigerator to keep the ingredients crisp and the dressing perfectly creamy. This recipe holds up beautifully for up to three days, making it a reliable make-ahead meal as the flavors continue to develop and meld over time.
Instead of crowding all three bags into one colander, defrost them one bag at a time as instructed under warm water for about 60 seconds each to ensure every pea is evenly thawed and the water doesn't get trapped in the middle.
Do not cook peas before using them in this recipe. Also avoid using canned peas, as they are too mushy for this salad.
 

Nutrition

Calories: 323kcalCarbohydrates: 26gProtein: 20gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 47mgSodium: 1062mgPotassium: 372mgFiber: 8gSugar: 10gVitamin A: 1286IUVitamin C: 52mgCalcium: 246mgIron: 2mg
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