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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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This was modified from a recipe that I got from Celestial Seasonings. Boiling the orzo in peppermint tea really gives the pasta a minty flavor, and a slightly brown look - like it's made from whole wheat pasta. I loved going out to my new garden and picking the fresh herbs for this recipe and loved the way they tasted in this very fresh tasting pasta salad. A note of warning though, this makes 8 meal-sized servings, not side dish servings. Ingredients:
1 (16 ounce) box orzo pasta |
4 (2 g) bags peppermint tea |
1 cucumber, peeled, cut in half and thinly sliced |
1 cup crumbled feta cheese |
1/2 cup kalamata olive, pitted and sliced |
1 medium onion, sliced thinly |
3 tablespoons fresh mint, chopped |
2 tablespoons lemon juice |
1/4 teaspoon dijon mustard |
1/3 cup olive oil |
2 teaspoons fresh oregano |
1 garlic clove, minced |
salt and pepper |
Directions:
1. Cook pasta according to directions in water with tea bags. This would be a good time to prep the rest of the ingredients.
2. Rinse with cool water.
3. Add remaining ingredients and toss.
4. In a separate bowl, whisk together lemon juice asnd Dijon mustard.
5. Add oil in a slow stream, whisking constantly until emulsified.
6. Add remaining ingredients.
7. Toss citronette with orzo salad.
8. Refrigerate at least 4 hours or overnight.
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