Pasta Salad with Earl Grey Tea Vinaigrette
This tea-based mixture can be used as a marinade for meat or fish, for flavoring stir-fries, as a basting sauce for grilled vegetables, or as a vinaigrette for green and pasta salads.

Dressing/Marinade:

  • cup strong Earl Grey tea
  • 2 tbsp orange juice
  • tsp granulated sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp minced shallots
  • 1 clove garlic, minced
  • tsp each of salt and pepper
  • 2 tbsp sesame oil
  • cup chopped fresh basil


Salad:

  • 4 cups cooked fussily or other short pasta
  • 1 cup each red and green pepper, diced
  • 1 cup red onion, finely chopped


Place tea, orange juice and sugar in a small saucepan or skillet and bring to boil; reduce to about 2 tbsp. Combine tea mixture, vinegar, shallots, garlic, salt, pepper and sesame oil. Stir in basil. (can be made up to 2 days ahead. Doubles easily)In large bowl, toss together pasta, peppers and onion; drizzle over dressing and toss to combine. Taste and adjust seasoning as necessary.

Makes 4-6 servings.



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