Greek Salad with Orzo and Black-Eyed Peas Recipe

Name: Greek Salad with Orzo and Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup orzo; 1 (15-ounce) can black-eyed peas, drained and rinsed; 1 large tomato, diced (1 cup); 2 tablespoons chopped flat-leaf parsley; 2 tablespoons red-wine vinegar; 2 tablespoons extra-virgin olive oil, divided; 1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup); 1/2 cup pitted Kalamata olives, slivered; 1/3 cup thinly sliced red onion; 1 teaspoon grated lemon zest; 2 tablespoons fresh lemon juice; 1 tablespoon finely chopped oregano; 2 to 3 cups coarsely chopped romaine; 1/2 pound feta, crumbled (1 cup); 4 to 8 peperoncini; Equipment: 4 (16-ounce) wide jars or containers with lids; Accompaniment: pita chips

Servings: persons

3/4 cup orzo
1 (15-ounce) can black-eyed peas, drained and rinsed
1 large tomato, diced (1 cup)
2 tablespoons chopped flat-leaf parsley
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil, divided
1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)
1/2 cup pitted Kalamata olives, slivered
1/3 cup thinly sliced red onion
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon finely chopped oregano
2 to 3 cups coarsely chopped romaine
1/2 pound feta, crumbled (1 cup)
4 to 8 peperoncini
Equipment: 4 (16-ounce) wide jars or containers with lids
Accompaniment: pita chips

1
Cook orzo according to package instructions.
2
Drain in a sieve and rinse under cold water until cool.
3
Drain well.
4
Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
5
Marinate, stirring occasionally, 15 minutes.
6
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.
7
Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top.
8
Add 1 or 2 peperoncini to each jar.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup orzo, 1 (15-ounce) can black-eyed peas, drained and rinsed, 1 large tomato, diced (1 cup), 2 tablespoons chopped flat-leaf parsley, and more.

Yes, Greek Salad with Orzo and Black-Eyed Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Salad with Orzo and Black-Eyed Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions