Perilla Oil Salad Pasta

366 kcal
#PerillaOilPasta #SaladPasta #HealthyRecipe #EasyRecipe #VeganRecipe #KoreanFusionPasta #OilPasta #HomeCooking #LeftoverRecipe #NuttyPasta
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Ingredients
Main ingredients
  • Gwangcheon Gim (Seaweed) with Laver 5 g
  • Organic Salad Mix 500 70 g
  • Spaghetti (Divella) 50 g
Seasonings/Sauce
  • Minced Garlic 5 teaspoon
  • Allulose Syrup 40 spoon
  • Soy Sauce 10 serving
  • Perilla Oil 14 tablespoon
Nutrition summary
Carbohydrates 72.35 g 60%
Protein 9.06 g 8%
Fat 16.97 g 32%
Serving size 194g
Cooking steps
  1. 1

    Boil the pasta in boiling water.

  2. 2

    Cut the vegetables and cherry tomatoes into bite-sized pieces.

  3. 3

    Rinse the cooked pasta under cold water and drain well.

  4. 4

    Place the pasta, vegetables, and cherry tomatoes in a bowl.

  5. 5

    Add perilla oil, soy sauce, and vinegar, then toss everything evenly.

  6. 6

    Serve in a bowl and sprinkle with sesame seeds to finish.

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