Sack Lunch: Greek Salad With Orzo And Black-Eyed Peas Recipe Recipe

Name: Sack Lunch: Greek Salad With Orzo And Black-Eyed Peas Recipe
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

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

1
Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
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.
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.
4
Divide black-eyed-pea mixture (with juices) among 4 jars 16-ounce wide jars (or other lidded containers) and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.
5
says the assembled jars can be chilled for up to 6 hours, but I stored the components overnight in separate containers and did not think they suffered. Serve at room temperature if possible.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 15 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, Sack Lunch: Greek Salad With Orzo And Black-Eyed Peas Recipe 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.

Sack Lunch: Greek Salad With Orzo And Black-Eyed Peas Recipe

How did you like this recipe?

Frequently Asked Questions