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Creamy Lemon Parmesan Pea Salad

Pea Salad with Creamy Lemon Parmesan Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Roz | La Bella Vita Cucina




  • 2 16-ounce packages of frozen petite peas, thawed
  • 11/2 cups cherry tomatoes, halved
  • 1 green bell pepper, cut into 1/3” pieces
  • 1 thick slice of ham, cut into 1/4” chunks
  • 12-ounces thickly cut pancetta (or bacon), cooked and then cut into 1/4″ chunks
  • 68 ounces mild to medium Cheddar cheese, cut into 1/4” chunks
  • 1/2 cup chopped red onion
  • 1/2 cup slivered almonds

Lemon Herb Parmesan Dressing

  • 3/4 cup sour cream
  • 1/2 cup plain mayonnaise (yes, Italians use mayonnaise!)
  • 1/2 cup freshly, finely grated Parmesan cheese
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 Tablespoon lemon zest
  • 1 Tablespoon Dijon mustard
  • 1/2 teaspoon balsamic vinegar
  • 2 Tablespoons Italian parsley, minced
  • 2 large cloves garlic, minced
  • 1 Tablespoon sugar
  • 1 teaspoon onion salt
  • 1/4 teaspoon each: sea salt, freshly grated, and freshly cracked black pepper


  • Prepare Lemon Herb Parmesan dressing FIRST. 
  • Add and blend all ingredients together and set aside in the refrigerator for the flavors to marry.

For the Pea Salad

  1. On medium heat, cook the pancetta/bacon until crispy with a nice, ruby-brown color.  Set aside.
  2. Gently mix together the peas, and the chunks of ham, cheese, and green pepper.
  3. Pour in ALL of the dressing.
  4. Then add the chopped tomatoes, chopped bacon or pancetta, slivered almonds, gently mixing them in.
  5. This can be made ahead by about an hour; you don’t want the bacon/pancetta or the almonds to get soft and mushy.   
  6. Serve cold.
  7. Buon Appetito!!

xo (baci),


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