Published on: 05/15/2026
This news was posted by Oregon Today News
Description
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 quality. 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.
News Source : https://www.oregonlive.com/nytcooking/2026/05/1025507-extra-green-pasta-salad.html
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