Sweet & Sour Pasta Salad
Submitted by mousey2
Vegetarian sweet and sour pasta salad with kamut spirals, kidney beans, black beans, and red bell pepper tossed in a tangy shoyu-barley malt dressing. Protein-packed and potluck-ready.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis pasta salad has more going on than most main courses.
Kamut spirals (those nutty, chewy ancient grain noodles) get tossed with kidney beans and black beans for a serious protein boost. Diced red bell pepper and bunches of green onion bring the color and crunch, while dried basil ties the whole thing together with herby warmth.
The dressing is where the sweet and sour comes alive: brown rice vinegar for brightness, barley malt syrup for a mellow sweetness that isn’t cloying, extra-virgin olive oil for richness, and organic shoyu for that deep umami backbone.
Bring this to a potluck and watch the bowl come back empty.
Kitchen Tips
- Toss the dressing in while the pasta is still slightly warm. It absorbs more flavor that way and won’t taste flat when it cools.
- Can’t find kamut spirals? Whole wheat rotini or chickpea pasta work as solid stand-ins.
- Barley malt syrup is thick and sticky. Warm the measuring cup with hot water first and it’ll slide right out.
Ingredients
Directions
Cook Spirals as package directs.
Rinse and drain. Add drained beans, diced red pepper, green onions and basil.
Prepare dressing.
Mix into salad and serve.
Comments
