Salad Pasta

Name: Salad Pasta
Total time: 10 min
Yield: 575.5 g
Ingredients: Parmesan Cheese 3 g; Cherry Tomato 72 pcs; Salad Vegetable Mix 110 g; Original Boneless Chicken 150 g; Frozen Shrimp 110 g; Onion 20 g; Fresh Cucumber 41 g; Authentic Italian Spaghetti 45 g; Black Pepper 1 g; Minced Garlic 2.5 tsp; Lime Juice 0.5 ml; Ottogi Classic Sesame Oil 0.5 g; Allulose (Sugar Free) 10 g; Organic Apple Vinegar 5 ml; Chungjungwon Naturally Fermented Low-Salt Kelp Soy Sauce 5 g

Cook 10 min Difficulty EASY 610 kcal

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Ingredients

Main ingredients

Parmesan Cheese 3 g
Cherry Tomato 6 pcs
Salad Vegetable Mix 110 g
Original Boneless Chicken 150 g
Frozen Shrimp 110 g
Onion 20 g
Fresh Cucumber 41 g
Authentic Italian Spaghetti 45 g

Seasonings/Sauce

Black Pepper 1 g
Minced Garlic 2.5 tsp
Lime Juice 0.5 ml
Ottogi Classic Sesame Oil 0.5 g
Allulose (Sugar Free) 10 g
Organic Apple Vinegar 5 ml
Chungjungwon Naturally Fermented Low-Salt Kelp Soy Sauce 5 g

Nutrition summary

Carbohydrates 56.97 g 35%

Protein 78.65 g 49%

Fat 11.72 g 16%

Serving size 575.5g

Cooking steps

1

Boil the pasta in boiling water.
2

Rinse the cooked pasta in cold water and drain.
3

Cut the vegetables and toppings into bite-sized pieces.
4

Add the pasta, vegetables, and toppings into a bowl.
5

Add olive oil, salt, pepper, and dressing, then mix well.
6

Transfer to a plate to finish.

Salad Pasta

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