Description
A bright, creamy side that comes together in minutes—tender peas tossed in a tangy Greek-yogurt–mayo dressing with red onion, fresh basil, and optional olives and mozzarella for extra zing. Chill to let the flavors meld, then watch it disappear at your next gathering!
Ingredients
Units
Scale
- 3 cups Frozen green peas (Thawed & very well drained)
- 1/4 cup Red onion finely diced
- 1/2 cup Plain Greek yogurt
- 1/4 cup Mayonnaise (Good-quality brand)
- 4 leaves Fresh basil finely chopped
- 2.25 oz Canned sliced black olives optional (Well drained)
- 1/2 cup Shredded mozzarella cheese optional
Dressing:
- To taste Salt & fresh cracked pepper
Instructions
Thaw & Dry the Peas:
- Place frozen peas in a colander and run under cool water, or let sit at room temperature about 1 hour.
- Drain thoroughly, then pat with paper towels to remove all excess moisture.
Prep Mix-Ins:
- While peas thaw, finely dice red onion and basil. If using, drain olives and shred mozzarella.
Whisk the Dressing:
- In a large bowl, whisk together Greek yogurt and mayonnaise until smooth. Season lightly with salt and pepper.
Combine & Chill:
- Add dried peas, diced onion, chopped basil, olives, and mozzarella to the dressing.
- Gently fold until everything is evenly coated.
- Cover and refrigerate at least 30 minutes to let flavors meld.
Serve Cold:
- Stir briefly, taste, and adjust seasoning if needed.
- Transfer to a serving bowl and garnish with a few extra basil leaves or cracked pepper.
Notes
-
Frozen Veggie Tip: Flash-frozen at peak ripeness, frozen peas often lock in more nutrients than off-season fresh peas.
-
Make-Ahead: Salad can be assembled and chilled up to 8 hours ahead—reserve any garnish until just before serving.
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Variations: Swap basil for fresh mint or parsley; stir in crumbled bacon for extra flavor.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American, Potluck Classics
Nutrition
- Calories: 180
