Greek Salad with Orzo and Black Eyed Peas
Brighten up your mealtime with this Mediterranean-inspired Greek Salad with Orzo and Black-Eyed Peas, a hearty twist on the classic Greek salad! This refreshing dish combines tender orzo pasta, protein-packed black-eyed peas, crisp cucumbers, juicy cherry tomatoes, tangy Kalamata olives, and creamy feta cheese into one vibrant bowl. A zesty homemade dressing of olive oil, red wine vinegar, lemon juice, and garlic ties everything together, while fresh herbs like parsley and dill add an aromatic finish. Perfect as a light lunch, a flavorful side dish, or a healthy make-ahead meal, this salad is as versatile as it is delicious. Ready in just 25 minutes, it's packed with bold flavors, wholesome ingredients, and a touch of Mediterranean sunshine—ideal for busy weeknights or entertaining guests.
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 1 cup Black-eyed peas (cooked, drained, and rinsed)
- 1 medium English cucumber
- 1.5 cups Cherry tomatoes
- 0.5 medium Red onion
- 0.5 cup Kalamata olives
- 0.5 cup Feta cheese (crumbled)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh dill (chopped)
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 clove Garlic (minced)
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a medium pot of salted water to a boil. Cook the orzo pasta according to the package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
While the orzo is cooking, prepare the vegetables. Dice the English cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley and dill.
In a large mixing bowl, combine the cooked orzo, black-eyed peas, diced cucumber, cherry tomatoes, red onion, Kalamata olives, crumbled feta cheese, parsley, and dill.
In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Pour the dressing over the salad ingredients and toss everything gently to combine, ensuring the dressing is evenly distributed.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with additional parsley or dill if desired.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 26.5 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 958 mg | 74% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1846 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
