Refreshing Salad Pasta

In a pot of boiling water, add 1 tablespoon of salt and cook the pasta for 8 minutes.

Drain the pasta, let it cool, then mix with 1 tablespoon of olive oil to prevent sticking.

In the same pasta water, blanch the shrimp until cooked, then drain and let them cool.

Slice the cucumber and halve the cherry tomatoes.

Julienne the onion and soak it in cold water to remove the sharp taste, then drain.

Wash lettuce, dry it thoroughly, and chop it into bite-sized pieces.

In a small bowl, whisk together balsamic vinegar, soy sauce, olive oil, minced garlic, allulose, and pepper to make the dressing.

Pour 1/3 of the dressing over the cooled pasta and toss to coat evenly.

Create a bed of lettuce in a serving bowl and place the seasoned pasta on top.

Arrange the cucumber, cherry tomatoes, shrimp, and corn around the pasta.

Drizzle the remaining dressing over the entire salad. Add grated cheese if desired and serve.

For meal prep, store the vegetables, pasta, and sauce in separate airtight containers in the refrigerator.

When ready to eat, microwave the pasta for 2 minutes, then combine all components in a container, mix, and enjoy.