Thaw the frozen peas according to package directions, then drain them thoroughly in a colander—this prevents excess moisture from diluting the dressing. While the peas thaw, measure out all remaining ingredients and set them aside. I like to use frozen peas for this salad because they're consistent in texture and don't require cooking, which keeps the dish light and fresh.

In a large mixing bowl, whisk together the miracle whip and sour cream until smooth and well combined. Add the salt and black pepper, stirring to distribute the seasonings evenly throughout the dressing. This creates a flavorful base that will coat all the vegetables and proteins in the salad.

Add the drained peas from Step 1 to the creamy dressing base from Step 2, then fold in the bacon bits, shredded cheddar cheese, and finely diced red onion. Mix gently but thoroughly until everything is evenly coated and distributed. I find that folding rather than stirring vigorously helps keep the peas intact and prevents them from breaking apart. Taste the salad and adjust seasoning if needed—add extra salt or pepper to your preference.