A quick public service announcement via Tiny Kitchen Stories: I will be participating in Automattic’s Worldwide 5k WP event taking place between April 23-29. If the idea of running 3.1 miles “along” with a bunch of other bloggers appeals to you, get the details at Automattic Worldwide 5k WP. After you run, blog about it.
Onward. Day three. Pasta salad. But not PASTA salad, because there’s a nice balance of vegetables to go along with the carbs. I love having a salad that I can mix up early in the day for dinner that night; the flavors just get better.
Orzo Salad with Black-Eyed Peas, Olive & Cucumber
1 15 oz. can black-eyed peas
3/4 cup whole wheat orzo
1 tomato, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. red wine vinegar
2 tbsp. orange juice
2 cloves garlic, minced
1/2 English cucumber, cored and diced
1/2 cup pitted Kalamata olives, chopped
1/3 cup red onion, chopped
1 tsp. lemon zest
2 tbsp. lemon juice
2 tbsp. vegetable broth
1 tsp. dried oregano
1/4 cup pepperoncini, chopped
First, cook the orzo according to package instructions; drain and set aside.
In a large bowl, combine the black-eyed peas, tomato, parsley, garlic and the red wine vinegar and orange juice. Add a pinch of salt and pepper, stir and let marinate for about 15 minutes.
In another bowl, combine the orzo, cucumber, olives, red onion, lemon zest, lemon juice, broth, oregano and pepperoncini. Add a pinch of salt and pepper. Now you’re ready to combine the black-eyed peas mixture with the orzo mixture.
If desired, layer plates with fresh greens and then top with the orzo salad.