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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour the dressing over the salad ingredients and toss everything gently to combine, ensuring the dressing is evenly distributed.

Step 6

Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Step 7

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

Step 8

Serve chilled or at room temperature, garnished with additional parsley or dill if desired.

Nutrition Facts

Serving size	(1326.5g)

Amount per serving	% Daily Value*
Calories	2079.5

Total Fat 105.1g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat g
Cholesterol 106.8mg	0%
Sodium 3996.1mg	0%
Total Carbohydrate 234.2g	0%
Dietary Fiber 38.0g	0%
Total Sugars 26.5g
Protein 63.7g	0%

Vitamin D 0IU	0%
Calcium 958.1mg	0%
Iron 18.9mg	0%
Potassium 1846.3mg	0%

*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.

Source of Calories

Fat: 44.3%

Protein: 11.9%

Carbs: 43.8%