For the pasta salad

• 3 cups cooked farfalle pasta
• 2 cups fresh spinach leaves
• 1 cup cherry tomatoes, halved
• 1/4 cup sundried tomatoes, sliced
• 1 4-ounce can mandarin oranges, drained (roughly 1 cup)
• 4 tbsp pine nuts, toasted
• 3 tbsp dried cranberries/craisins
• 1/4 cup cilantro leaves, roughly chopped

For the dressing

• 4–5 tbsp lemon juice freshly squeezed
• 3 tbsp extra virgin olive oil
• 1/4 cup parmesan cheese (You can use feta too)
• 1/4 cup juice from the canned mandarin orange (optional)
• 2 cloves of garlic, grated
• 1 tsp sea salt or to taste
• 1/4 tsp black pepper
• 1/2 tsp chilli flakes