Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess grease and cool before crumbling.

While bacon cools, dice the red onion and cube the cheddar cheese. Set them aside in separate bowls.

In a mixing bowl, whisk together sour cream and mayonnaise until smooth. Add apple cider vinegar, Worcestershire sauce, parsley, sugar, and season with salt and pepper to taste.

In a large bowl, combine frozen peas, crumbled bacon, diced onion, and cubed cheddar. Stir gently until evenly distributed.

Pour dressing over the mixed ingredients and fold gently until well-coated, being careful not to crush the peas.

Cover the salad and refrigerate for at least 2 hours to let flavors meld.

Before serving, stir gently, transfer to a serving bowl, and enjoy chilled.