COOKING WITH TEA - Pasta Salad/Earl Grey Tea Vinaigretet

Dressing/marinade

Half cup strong Earl Grey tea
2 tablespoons orange juice
Half teaspoon sugar
1 tablespoon rice wine vinegar
1 tablespoon onions, minced finely
1 clove garlic minced
Salt and pepper to taste
2 tablespoons sesame oil
Quarter cup chopped fresh basil

Salad

4 cups cooked fussili 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 tablespoons.Combine tea mixture, vinegar, onions, garlic, salt and pepper and sesame oil. Stir in basil. (Can be made two days ahead).Doubles easily.
In large bowl toss together, pasta, peppers and onion. drizzle over dressing and toss to combine. Taste and adjust seasoning, if desired.