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Author: Dan & Eliz <BR> Serves 4-6

<BR> This cold variation on spaghetti and sausage is very refreshing on a hot day, and incredibly simple to make.

• 1 lb orzo
• 1 lb chicken sausage
• 1 medium onion, diced
• 2 t minced garlic
• 1 lb fresh spinach
• 1 28 oz can diced tomatoes
• olive oil
• oregano, tarragon, thyme, salt & pepper to taste

1. Cook the orzo according to directions. Drain, and rinse in cold water. Set aside in large bowl.
2. Saute the onions and garlic in the olive oil until golden, then add the spinach and cook a few minutes more until it's wilted. Add to the orzo in the bowl.
3. Brown the sausage. Cool and slice into thin rounds, and add to the orzo.
4. Add the can of diced tomatoes, including the liquid from the can.
5. Stir everything together, and add the seasonings to taste. Serve chilled.

<BR> Concept by Dan, execution by Eliz.

tags: summer, cold