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
preparation
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 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.
cooks' note:Assembled jars can be chilled up to 6 hours. Serve at room temperature.
Per serving: 348 calories, 18 g fat (7 g saturated), 33 mg cholesterol, 1043 mg sodium, 36 g carbohydrates, 6 g fiber, 14 g protein