Step 1

Cook sausages in a small non-stick frying pan over medium-low heat, turning for 10 minutes or until cooked through. Cool. Thickly slice.

Step 2

Meanwhile, cook pasta in a medium saucepan of boiling water for 10 minutes, adding peas for last minute of cooking time, or until pasta is just tender. Drain. Rinse under cold water. Drain.

Step 3

Combine mayonnaise, vinegar and mustard in a large bowl. Add pasta mixture, carrot and spinach. Season with salt and pepper. Toss until well combined. Add sausages. Gently toss to combine. Store in an airtight container in the fridge for 1 day.