Greek Salad With Orzo And Black-Eyed Peas

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Ingredients for 4 servings

3/4 cup orzo

1 (15-ounce) can black-eyed peas, drained and rinsed

1 large tomato, diced (1 cup)

2 tablespoons chopped flat-leaf parsley

2 tablespoons red-wine vinegar

2 tablespoons extra-virgin olive oil, divided

1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)

1/2 cup pitted Kalamata olives, slivered

1/3 cup thinly sliced red onion

1 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon finely chopped oregano

2 to 3 cups coarsely chopped romaine

1/2 pound feta, crumbled (1 cup)

4 to 8 peperoncini

Equipment: 4 (16-ounce) wide jars or containers with lids

Accompaniment: pita chips

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