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Water Chestnut Pea Salad Recipe
Water Chestnut Pea Salad Recipe photo by Taste of Home

Water Chestnut Pea Salad Recipe

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A local restaurant serves a pea salad that everyone raves over, so I came up with a similar version my family likes even better. My husband requests the well-dressed crunchy combination often during the summer. At 70¢ a serving, it doesn't cost a lot to make this chilled vegetable side dish. —Maree Waggener Cheney, Washington
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings


  • 2 medium carrots, chopped
  • 1 package (16 ounces) frozen peas, thawed
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 green onions, thinly sliced
  • 1/2 cup shredded Galbani® Part Skim Mozzarella Cheese
  • 1/2 cup prepared ranch salad dressing
  • 5 bacon strips, cooked and crumbled
  • 1/4 teaspoon pepper


  1. Cook carrots in a small amount of water until crisp-tender; drain and rinse in cold water. Place in a serving bowl; add the peas, water chestnuts, onions and cheese. In a small bowl, combine the salad dressing, bacon and pepper; mix well. Pour over salad and toss to coat. Chill until serving. Yield: 6 servings.
Originally published as Water Chestnut Pea Salad in Quick Cooking May/June 2001, p31

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Reviewed Mar. 14, 2013

"My husband and I really like this salad. Didn't have Ranch Dressing, so used light Ceasar Creamy Salad Dressing. Used one-half of a medium onion chopped, since didn't have on hand the green onions. Also added Cayenne instead of pepper and can of drained small English peas instead of frozen. Only made changes since didn't have the ones called for. It is really good."

Reviewed Apr. 18, 2011

"I took out the carrots and added Chinese peas and edamame with some diced red onion...yummy!"

Reviewed Jun. 11, 2009

"This salad is a favorite of ours, and many has ask for the recipe since making it. We usually omit the carrots."

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