This vibrant green pasta salad gets its color from a combination of spinach and basil, but you can swap the spinach for arugula for a more peppery finish. (Some of us need a little bite in our lives!). The miso in the sauce does a lot of the heavy lifting, imparting a salty, almost Parmesan-like qua lity. You can eat the salad immediately or chilled for a summer picnic. If making it a day ahead, don't add the basil garnish and cheese until you're ready to serve. ...read more read less