Green Pea Fusilli Salad with Orange Citrus Vinaigrette
[Vegan, Gluten-Free]

For the Salad:

1. Cook the fusilli pasta until tender but not too soft. If the package says to cook it for 6 to 8 minutes, then cook it for 6.
2. Strain, drain and rinse pasta under cold running tap water. Set pasta aside in the strainer to cool.
3. Chop and prepare the spinach leaves and vegetables for your salad and toss together in a big salad bowl.
4. Add the cooled fusilli and toss. Season with salt, pepper and red pepper flakes. Toss again.
5. Drizzle very little or a few tablespoons of vinaigrette (see recipeY) and toss so that everything is lightly but evenly coated.  (Do not add too much vinaigrette at this stage because you simply want the ingredients to lightly marinate in the vinaigrette without being weighed down by it).
6. Cover and refrigerate until ready to serve.
7. Give the salad a final toss. Serve it with the vinaigrette on the side, which will be added to individual portions and according to taste.

For the Vinaigrette:

1. In a small bowl, add everything except the olive oil. Hand whisk until smooth. Add by pouring in a stream the olive oil whilst whisking. Hand whisk again until blended and smooth. Alternatively, for a creamier texture, put all ingredients into the bowl of a small blender or NutriBullet and blend for a few seconds until super creamy. Pour into a glass jar, cover and store in fridge. Always give the jar a good shake or stir with a spoon before adding to the salad.