Sack Lunch: Greek Salad with Orzo and Black-Eyed Peas

Ingredients

• 15 ounce blackeyed peas drained and rinsed canned
• 1 cup feta cheese crumbled
• 2 tablespoons flat parsley chopped
• 0.5 cup kalamata olives pitted
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon zest grated
• 2 tablespoons olive oil extra virgin extra-virgin divided
• 1 tablespoon oregano finely chopped
• 0.8 cup orzo pasta 
• 4  pepperoncini peppers 
• 0.3 cup onion red thinly sliced
• 2 tablespoons red-wine vinegar 
• 2 cups the of 1 cos lettuce coarsely chopped
• 1 cup tomatoes diced

Equipment

• bowl
• sieve

Directions

1. Cook orzo according to package instructions.
2. Drain in a sieve and rinse under cold water until cool.
3. Drain well.
4. 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.
5. 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.
6. Divide black-eyed-pea mixture (with juices) among 4 jars 16-ounce wide jars (or other lidded containers) and layer orzo salad, romaine, and feta on top.
7. Add 1 or 2 peperoncini to each jar.
8. Gourmet says the assembled jars can be chilled for up to 6 hours, but I stored the components overnight in separate containers and did not think they suffered.
9. Serve at room temperature if possible.