Spicy gazpacho pasta salad

This zesty pasta salad blends the bold flavors of spicy gazpacho with al dente noodles for a refreshing twist on a classic dish. Perfect for a quick and flavorful meal!

Ingredients:

• 4 tablespoon olive oil
• 2 tablespoon red-wine vinegar
• 1 1/2 tablespoon tabasco brand original red sauce
• 2 cloves garlic, minced
• 2 1/2 cup 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)

Instructions:

1. Mix together olive oil, red wine vinegar, Tabasco sauce, and minced garlic in a large bowl. Whisk until well combined and set aside for later use.
2. In a medium saucepan, bring chicken broth to a boil. Add orzo and cook for 10-12 minutes, stirring occasionally, until tender.
3. After cooking, drain the orzo and add it to the vinaigrette mixture. Gently toss in tomatoes, cucumbers, bell peppers, scallions, and parsley.
4. Cover the bowl and refrigerate the pasta salad for an hour. Serve on a bed of lettuce, if preferred.
5. To make the spicy croustades:
6. Combine 1 tablespoon of olive oil with 1 teaspoon of Tabasco sauce in a small bowl.
7. Place 6 slices of bread on a baking sheet. Brush with the olive oil and Tabasco mixture. Broil for 1-2 minutes until golden brown. Flip the slices, brush with the remaining mixture, and broil for another 1-2 minutes.
8. Trim the edges of the bread, and cut into triangular pieces to serve.

Summary:

• Calories: 1308 kcal
• Fat: 65 g
• Protein: 39 g
• Carbs: 149 g
• Potassium: 3007 mg
• Magnesium: 220 mg