Del Sroufe
Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (5)
This recipe was so easy. I decided to change it a little. I used 6 oz. of pasta and replaced it with 2 cans of black-eyed peas. I made a simple Italian dressing recipe that was creamy because it had some tahini in it. Also, one cup of the salad dressing was plenty.
I will make some of the pasta salads soon!
Can you recommend a specific dressing to use?
Hi Stacey,
We have a few tasty dressing recipes of our own that you could try out! For this recipe, we recommend using either the 2-Minute Oil-Free Balsamic Dressing or the Vegan Creamy Italian Dressing. Let us know how it goes!
This recipe is fantastic. It has many components that make it simple and tasty. It takes little time to make, and the ingredients needed didn’t cost me a lot. I had most of them in my pantry, so it was a quick trip for the fusilli and sea salt. I would recommend this to all my friends and definitely use it again.