Hello hotness, meet your nemesis: cold soba noodles. Chewy and naturally gluten-free, soba noodles make The Perfect summer pasta salad, robust enough to deliver the heat of chiles, the bite of fresh herbs, and whatever savory tasties you have on hand. (If you notice that I often suggest adding random treasures from your cooler to dishes, it's because that's how I exist and cook. It's the challenge, the satisfaction in repurposing leftovers, of not wasting food, of creating something new. Also, I am lazy.)
There are two tricks when working with soba noodles: do not over cook them, and rinse them very, very well in cold water. As in, rinse and rinse and rinse. Also, while the salad is quite tasty upon completion, it tastes even better after chilling for a couple of hours - the noodles absorb a bit of the dressing and the herbs bloom and meld.
I added fresh mint and basil to this version, but of course cilantro would be delicious. While I topped mine with leftover pork, chicken, shrimp, or tofu would all be lovely additions. Toss in a handful of shredded carrots or cabbage. Top with shelled edamame or fresh peas. Pickled vegetables make everything better and would be particularly delightful here. Make this salad all summer long, changing it up each time. See? Truly The Perfect summer pasta salad.