Warm Ditalini Salad with Creamy Mustard Vinaigrette

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.

Add the cooked ditalini pasta to a large bowl. Set aside.

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.

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.