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Warm Ditalini Salad with Creamy Mustard Vinaigrette

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 -10


Creamy Mustard Vinaigrette

  • 2 tablespoons sour cream
  • 2 tablespoons whole grain mustard
  • 1 tablespoons dijon mustard
  • 1 tablespoon raw honey
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • salt and black pepper

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
  • 1 cup sugar snap peas in the shell sliced
  • 1/4 cup cotija cheese crumbled
  • salt and black pepper


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