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.