Spicy Gazpacho Pasta Salad

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Spicy Gazpacho Pasta Salad



Pasta Salad

  • 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.

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