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.
- 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
- Cook pasta according to directions in water with tea bags. This would be a good time to prep the rest of the ingredients.
- Rinse with cool water.
- Add remaining ingredients and toss.
- In a separate bowl, whisk together lemon juice asnd Dijon mustard.
- Add oil in a slow stream, whisking constantly until emulsified.
- Add remaining ingredients.
- Toss citronette with orzo salad.
- Refrigerate at least 4 hours or overnight.