Instructions: 6 SERVINGS DAIRY-FREE

Miso adds an interesting and delicious flavor to this classic summer salad. To blanch zucchini and broccoli, add the cut vegetables to a pot of boiling water and cook for 1 to 2 minutes. Drain and then immediately rinse under cold running water to stop the cooking process.

MEAL PLAN: Serve with a simple salad of canned pinto beans (rinsed and drained) and diced ripe tomatoes dressed in a low-fat balsamic vinaigrette dressing. Add some fresh bread or rolls to round our the meal.

In large bowl, combine pasta, bell peppers, onion, zucchini and broccoli. Make dressing: In medium skillet, heat oil over medium heat. Add scallions and garlic and cook, stirring often, until softened, about 1 minute. Stir in miso.

Gradually stir in broth. When miso and broth are well blended, stir in parsley and red pepper flakes. Pour miso dressing over pasta mixture and serve.

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