Greek Salad with Orzo and Black-Eyed Peas
The recipe Greek Salad with Orzo and Black-Eyed Peas could satisfy your Mediterranean craving in roughly 45 minutes. This recipe serves 4. One portion of this dish contains about 19g of protein, 19g of fat, and a total of 438 calories. 1 person found this recipe to be scrumptious and satisfying. A mixture of kalamatan olives, lemon zest, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so tasty.
Cook orzo according to package instructions.
Drain in a sieve and rinse under cold water until cool.
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.
Assembled jars can be chilled up to 6 hours.
Serve at room temperature.
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