Greek Salad with Orzo and Black-eyed Peas

I am so done with winter!  All I can think of is hot weather and summer….salads.   I made a Greek salad last night to take to work and I am not bragging, but it was lip smacking delicious.  I’ve always told my daughter that nothing good comes easy but this time I am so wrong.  This salad is so good… scrumptious and easy!

Greek Salad with Orzo and Black-eyed Peas

Adapted from Gourmet, August 2008

Serves 4

3/4 cup orzo pasta
1 (15 oz) can black-eyed peas, drained and rinsed
1 cup diced tomato

2 Tbsp chopped flat-leaf parsley
2 Tbsp red-wine vinegar
2 Tbsp extra-virgin olive oil, divided

1 teaspoon salt, divided

½ teaspoon black pepper, divided
1 cup diced cucumber

¼ - ½  cup pitted Kalamata olives, slivered
1/3 cup finely dice  red onion
1 tsp grated lemon zest
2 Tbsp fresh lemon juice
1 teaspoon finely chopped oregano

 3 cups coarsely chopped romaine
8 ounces  feta, crumbled
 8 peperoncini

4 16-ounce jars with lids

1.     Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.

2.       In a medium bowl add the black-eyed peas, tomato, parsley, red wine vinegar, 1 tablespoon extra-virgin oil, ½ teaspoon salt and ¼ teaspoon pepper.  Marinate for at least  15 minutes.

3.       In another large bowl toss the cooked orzo, cucumber,  Kalamata olives,  onions, lemon zest, lemon juice, 1 tablespoon  extra-virgin oil, ½ teaspoon salt and ¼ teaspoon pepper.

4.       Divide the black-eyed pea mixture among the 4 jars.  Layer with orzo salad, romaine and feta.  Top each jar with 2 peperoncini.

Tip: You can make black-eyed pea mixture and orzo salad in advance and refrigerate it.    Assembled jars can be chilled for 6 hours.  Serve at room temperature.