• Mint iced tea: Combine 1 quart cold water, 3/4 cup fresh mint leaves, and 5 regular-sized tea bags in a saucepan, bring to a simmer. Remove from heat; cover and steep 3 minutes. Strain mixture, discarding mint and tea bags. Add 3 tablespoons sugar, stirring to dissolve. Serve over ice.
• Pita wedges
Total Time: 45 minutes
1. While water for orzo and water for tea comes to a boil: • Chop spinach, sun-dried tomatoes, red onion, and kalamata olives.
2. While pasta cooks: • Steep tea bags and mint in water. • Chop marinated artichokes.