Greek Salad With Orzo And Black Eyed Peas

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Great, healthy and flavorful lunch, light dinner or side! good warm or cold - your pick!

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Steps

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Cook orzo according to package instructions.

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Drain in a sieve and rinse under cold water until cool.

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Toss black-eyed peas , tomato , and parsley with vinegar , 1 tablespoon oil , 1 / 2 teaspoon salt , and 1 / 4 teaspoon pepper.

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Marinate , stirring occasionally , 15 minutes.

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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.

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I serve it with the romaine in the bowls first , topped with a layer of orzo mixture , layer of black-eyed-pea mixture , and finished topped with feta but you can also mix it all together if you prefer.

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Ingredients

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orzo, black-eyed peas, tomatoes, parsley, vinegar, olive oil, seedless cucumber, kalamata olive, red onion, lemon zest, fresh lemon juice, oregano, romaine lettuce, feta