Active Time

　　30 min

　　Total Time

　　45 min

　　This satisfying vegetarian combo—a black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheese—sings of the Aegean sun.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Nutrition Per Serving

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

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/614113/2?mbid=HDEPI) ›

　　Cooks' note:

　　Assembled jars can be chilled up to 6 hours. Serve at room temperature.