Warm Ditalini Salad With Creamy Mustard Vinaigrette

• FOR THE CREAMY MUSTARD VINAIGRETTE:
• 2 Tablespoons Sour Cream
• 2 Tablespoons Whole Grain Mustard
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Raw Honey
• 1 Tablespoon White Wine Vinegar
• 1 Tablespoon Olive Oil
• Salt And Black Pepper
• FOR THE WARM DITALINI SALAD:
• 1 pound Dry Ditalini Pasta, Cooked Per Manufacturer's Instructions And Drained
• 1 pound Loose Sweet Italian Sausage
• 5 cups Baby Spinach
• 2 cups Sweet Peas, Warmed Through Slightly
• Salt And Black Pepper
• 1 cup Sugar Snap Peas In The Shell, Sliced
• 1/4 cups Cotija Cheese, Crumbled

1. In a medium bowl, whisk together the ingredients for the creamy mustard vinaigrette. Season to taste with salt and black pepper, cover and refrigerate until you are ready to use.
2. Add the cooked ditalini pasta to a large bowl. Set aside.
3. In a large nonstick skillet set over medium-high heat, add sausage. Cook until brown and cooked through, about 10 minutes. Remove from heat and transfer to the bowl with the pasta.
4. Also to the bowl, add baby spinach, sweet peas, creamy mustard vinaigrette, and salt and black pepper to taste. Toss thoroughly to evenly distribute. Transfer to a serving platter and garnish with sliced sugar snap peas and cotija cheese. May be served warm or cold.

vinaigrette, sour cream, grain mustard, dijon mustard, honey, white wine vinegar, olive oil, salt, salad, pasta, sweet italian sausage, spinach, sweet peas, salt, sugar, ubc

Taken from tastykitchen.com/recipes/salads/warm-ditalini-salad-with-creamy-mustard-vinaigrette/ (may not work)