Korean Summer Pasta Salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pasta according to the package instructions until al dente.

Step 2

Drain and rinse under cold water to stop the cooking process. Set aside.

Step 3

In a bowl, combine gochujang sauce, gochugaru, oligo syrup, sesame oil, rice vinegar, soy sauce, and minced garlic. Mix well until all ingredients are fully incorporated.

Step 4

Add the cooked and cooled pasta to a large bowl.

Step 5

Add the chopped green onions, shredded carrots, chopped sweet peppers, diced cucumbers, sliced cherry tomatoes, shredded cabbage, diced kimchi, quail eggs and sesame seeds.

Step 6

Add half of the salad dressing and toss everything together until well combined. Add more salad dressing if needed.

Step 7

Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.

Step 8

Serve chilled and enjoy your Korean Summer Pasta Salad!