Greek Salad with Orzo and Black-Eyed Peas

Greek Salad with Orzo and Black-Eyed Peas
Photo by Romulo Yanes

Ingredients

  • ¾ cup orzo
  • 1 teaspoon lemon zest
  • 8 peperoncini
  • 2 tablespoons fresh flat-leaf parsley
  • pita chips
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ cup pitted Kalamata olives
  • + 10 more ingredients
    • 4 (16-ounce) wide jars or containers with lids
    • 1 (15-ounce) can black-eyed peas
    • 3 cups romaine
    • ½ seedless cucumber
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon oregano
    • ½ pound feta, crumbled
    • 1 large tomato
    • 1/3 cup red onion
    • 2 tablespoons red-wine vinegar

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 toget...

View full recipe at Epicurious

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