Pasta Primavera with Miso Dressing

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain and set aside.

Prepare the vegetables: julienne the red and green bell peppers, dice the red onion, and dice the zucchini into bite-sized pieces.

Blanch the diced zucchini in a pot of boiling water for 2-3 minutes until just tender, then remove with a slotted spoon and set aside.

Blanch the broccoli florets in the same water for 2-3 minutes until tender-crisp, then drain and set aside.

Whisk together the miso paste, rice vinegar, soy sauce, sesame oil, sugar, garlic, and ginger in a small bowl until smooth and well combined.

Combine the cooked pasta, julienned peppers, diced red onion, blanched zucchini, and blanched broccoli florets in a large bowl.

Pour the miso dressing over the pasta and vegetables, then toss gently but thoroughly until all ingredients are evenly coated.

Divide the pasta primavera among four plates or bowls and serve at room temperature or chilled, garnishing with sesame seeds and fresh herbs if desired.