Spicy Spaghetti Salad

This is a pantry-friendly pasta salad with a Southwest pulse. Kamut spaghetti gets snapped into short pieces so the strands grab onto the navy beans and chunky canned tomatoes with green chilies instead of sliding off the fork. Cumin does the heavy work on the flavor, while shoyu quietly delivers umami without tipping the dish into salty territory.

Breaking the spaghetti before boiling matters. Long strands leave the beans and peppers at the bottom of the bowl, so you end up eating the dish in layers instead of bites. Rinsing the pasta in cold water stops the cooking and keeps the salad from turning gluey as it sits. Everything else just gets stirred in once the noodles are drained and cool.

Kitchen Tips

• Rinse the pasta well under cold water. Warm pasta absorbs the tomato liquid and turns the salad sticky.
• Drain the beans but don’t over-rinse. Some of the starch helps the dressing cling.
• Let the salad sit 15 to 20 minutes before serving so the flavors meld.
• If you can only find plain canned tomatoes, add a minced jalapeño or a pinch of chipotle for heat.
• Regular whole-wheat or gluten-free pasta works fine if kamut is unavailable.

Variations

• Swap navy beans for black or pinto beans for a different earthy note.
• Stir in a diced avocado just before serving for creaminess.
• Add a splash of lime juice in place of lemon for a brighter, more Mexican-leaning profile.