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Landscape photo of black eyed pea salad.
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Orzo Black Eyed Pea Salad

This orzo and black eyed pea salad recipe with crunchy veggies and two homemade vinaigrettes is a refreshing summer side.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Main, Main Course, Salad, Side, Side Dish
Cuisine: American, Mediterranean
Keyword: black eyed pea salad, black eyed peas salad recipe, salad with black eyed peas
Servings: 4 servings
Author: Amy Stafford

Ingredients

  • 3/4 cup orzo I used tri-colored
  • 1 15-ounce can black-eyed peas, drained and rinsed
  • 1 cup tomato diced
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil divided
  • 1 cup seedless cucumber halved lengthwise, cored, and diced
  • 1/3 cup thinly sliced red onion
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped oregano
  • 1 cup blue cheese crumbled

Instructions

  • Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
  • 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.
  • Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add Pea mix, top with blue cheese and stir to combine.