Greek Salad with Orzo and Black-Eyed Peas

Greek Salad with Orzo and Black-Eyed Peas
Greek Salad with Orzo and Black-Eyed Peas
This satisfying vegetarian combo—a black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheese—sings of the Aegean sun.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Greek Mediterranean Salad Olive Picnic Vegetarian Quick & Easy Low Cal High Fiber Lunch Feta Legume Healthy Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped flat-leaf parsley
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons red-wine vinegar

Preparation Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well. 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. 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. 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. Cooks' note:Assembled jars can be chilled up to 6 hours. Serve at room temperature.Per serving: 348 calories, 18 g fat (7 g saturated), 33 mg cholesterol, 1043 mg sodium, 36 g carbohydrates, 6 g fiber, 14 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

Preparation Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well. 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. 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. 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. Cooks' note:Assembled jars can be chilled up to 6 hours. Serve at room temperature.Per serving: 348 calories, 18 g fat (7 g saturated), 33 mg cholesterol, 1043 mg sodium, 36 g carbohydrates, 6 g fiber, 14 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

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