Greek Salad with Orzo pasta and Black-Eyed Peas

yield: 4 servings

period: 30 min

total time: 45 min

This vegetarian satisfactory drop-down list box - black eyed pea salad with tomatoes; Orzo pasta launched with olives and red onion, cucumber; and salty feta cheese - crumbles sings the Sun of Aegean Sea. If (Epi.text.truncatedVersion) {Epi.text.truncatedVersion ("recipeIntroText", "this satisfactory combo?a vegetarian black eyed pea salad with tomatoes;")} Orzo pasta launched with olives and red onion, cucumber; and crumbled feta sale... ») ; } else {jQuery (function () {Epi.text.truncatedVersion ("recipeIntroText", "this satisfactory combo?a vegetarian black eyed pea salad with tomatoes;")})} Orzo pasta launched with olives and red onion, cucumber; and crumbled feta sale... ») ; }); } Cook Orzo pasta according to the package instructions. Drain in a colander and rinse with cold water until cool. Drain well.

Jet Black-Eyed peas, tomato and parsley with vinegar, 1 tablespoon oil, 1/2 tsp salt and pepper 1/4 tsp. Marinate, stirring occasionally 15 minutes.

Meanwhile, mix together Orzo pasta, remaining v. soup oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 tsp. salt and 1/4 teaspoon pepper in a large bowl.

Divide the mixture of black eyed peas (with juice) between the jars and layer Orzo pasta, Roman salad feta on top. Add 1 or 2 peperoncini in each pot.

Cooks Note: pots of assemblies can be refrigerated up to 6 hours. Serve at room temperature.

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