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Korean Style Pasta Salad

This recipe uses Gochujang in the vinaigrette to add a layer of flavor that is uniquely Korean. Spicy, sweet, salty and sour.


  • 2 carrots, shredded
  • 4 to 5 cups cooked pasta (bite-sized pasta preferred i.e. macaroni, cavatappi or rotini)
  • 1 stalk green onion, chopped finely
  • 1 cup chicken, shredded (may use storebought roasted chicken)
  • 1 handful cilantro, chopped


  • 2 tbsp gochujang (Korean fermented chilli bean paste)
  • 2 to 3 tbsp sesame seed oil
  • 4 tbsp vinegar
  • 3 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 to 3 tsp hot chilli powder (optional)
  • salt to taste (optional)


  1. Mix together all ingredients for vinaigrette. Remove any lumps.
  2. Place together cooked pasta, cilantro, green onion, shredded carrots and chicken.
  3. Add vinaigrette and mix well.


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