Salads : Spicy Gazpacho Pasta Salad

• 4 tablespoons olive oil
  
• 2 tablespoons red wine vinegar
  
• 1 1/2 tablespoons Original TABASCO® brand Pepper Sauce
  
• 2 cloves garlic, minced
  

• 2 1/2 cups chicken broth
  
• 1 cup orzo
  
• 2 tomatoes, peeled, seeded and chopped
  
• 1 cucumber, peeled, seeded and chopped
  
• 1 yellow bell pepper, chopped
  
• 1 orange bell pepper, chopped
  
• 6 scallions, finely chopped
  
• 1/2 cup chopped fresh parsley
  
• Salt to taste
  
• Lettuce leaves, optional
  
• Spicy Croustades, optional (recipe follows)
  

Combine olive oil, red wine vinegar, TABASCO^® Sauce, and garlic in large bowl. Whisk together until blended; set aside.

Bring chicken broth to a boil in medium saucepan. Add orzo and stirring frequently, cook 10 to 12 minutes or until tender. Drain excess liquid, if necessary. Add orzo to vinaigrette; toss gently. Add tomatoes, cucumber, peppers, scallions and parsley; toss gently. Cover. Chill 1 hour. Serve over lettuce leaves, if desired.

Spicy Croustades: Combine 1 tablespoon olive oil and 1 teaspoon TABASCO^® Sauce in small bowl. Arrange 6 slices bread on baking sheet. Brush with TABASCO^® mixture. Broil 3 to 4 inches from heat for 1 to 2 minutes or until golden brown. Turn over; brush with remaining TABASCO^® Sauce mixture; broil 1 to 2 minutes. Trim crusts; cut into triangles.

Makes 6 servings.