While you're gathering ingredients, cook the bacon in a skillet over medium-high heat until it's very crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and crumble into 1/2-inch pieces once cooled. Pat the thawed peas completely dry with paper towels—this prevents excess moisture from diluting the dressing. Finely dice the red onion into 1/4-inch pieces. I find that patting the peas dry is the key to keeping this salad from becoming watery, so don't skip this step.

Combine the cottage cheese, milk, and apple cider vinegar in a blender or food processor. Add the dried chives, dried parsley, dried dill, garlic powder, onion powder, salt, black pepper, and sugar. Blend until the dressing is completely smooth and creamy, about 1-2 minutes. I always use Bragg apple cider vinegar because the tang really balances the richness of the cottage cheese, and Good Culture cottage cheese gives the dressing that thicker, creamier texture that makes it coat the peas beautifully.

In a large bowl, combine the dry peas, crumbled bacon from Step 1, and diced red onion from Step 1. Pour the creamy herb dressing from Step 2 over the mixture and stir gently but thoroughly until everything is evenly coated. Cover and refrigerate for at least 1 hour before serving—this allows the flavors to meld and the peas to absorb the dressing.