Greek Salad with Orzo and Black-Eyed Peas
A hearty Mediterranean-inspired salad combining orzo pasta, black-eyed peas, fresh vegetables, and traditional Greek ingredients like feta, Kalamata olives, and peperoncini. Perfect for make-ahead meals packed in individual jars.
Ingredients
- •¾ cup orzo
- •1 can black-eyed peas
- •1 large tomato
- •2 tablespoons flat-leaf parsley
- •2 tablespoons red-wine vinegar
- •2 tablespoons extra-virgin olive oil
- •½ whole seedless cucumber
- •½ cup Kalamata olives
- •⅓ cup red onion
- •1 teaspoon lemon zest
- •2 tablespoons lemon juice
- •1 tablespoon oregano
- •2 cups romaine
- •½ pound feta
- •4 whole peperoncini
- •4 pieces wide jars
- •1 serving pita chips
Cooking Instructions
- 1.
Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
15 min
- 2.
Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
15 min
- 3.
Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
5 min
- 4.
Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.
10 min
