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Lemon-Dijon Asparagus and Pea Macaroni Salad Recipe

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4.1 from 15 reviews

This refreshing Lemon-Dijon Asparagus and Pea Macaroni Salad is a vibrant and tangy pasta dish perfect for warm-weather gatherings or light meals. Featuring tender asparagus, sweet peas, and sun-dried tomatoes tossed with a zesty lemon-Dijon mustard dressing and fresh herbs, this salad offers a delightful balance of flavors and textures. It’s easy to prepare in just 30 minutes and serves eight, making it ideal for family meals or potlucks.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Pasta and Vegetables

  • 2 cups (9.5 ounces / 265 grams) Elbow Macaroni Pasta (gluten free if needed)
  • 1 pound (480 grams) Fresh Asparagus, tough ends removed and sliced on the bias into 1 – 1 1/4 inch pieces
  • 1 1/2 cups (200 grams) Frozen Peas
  • 2/3 cup (120 grams) Sun-dried Tomatoes, marinated, drained and chopped
  • 1/3 cup (15 grams) Curly Parsley, finely chopped
  • 1/3 cup (10 grams) Chives, finely chopped (add chive flowers for garnish if available)

Dressing

  • 1/3 cup + 1 tablespoon (100 grams) Mayonnaise (Vegenase or preferred mayo)
  • 1 1/2 Lemons, juiced + zest from one lemon (about 1/3 cup lemon juice)
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Garlic, minced or grated (about 2 large cloves)
  • 1 1/2 teaspoons Fine Sea Salt
  • Plenty of Fresh Ground Black Pepper

Instructions

  1. Cook the pasta and vegetables: Cook the elbow macaroni pasta according to package instructions. During the last 4 minutes of the pasta cooking time, add the sliced asparagus to the pot. In the final minute of cooking, add the frozen peas. This ensures the vegetables are perfectly tender yet crisp.
  2. Drain and cool: Carefully drain the pasta, asparagus, and peas in a colander. Rinse everything under cool running water while gently tossing to stop the cooking process and cool the ingredients completely.
  3. Combine pasta salad base: Transfer the cooled pasta and vegetables to a large mixing bowl. Stir in the chopped sun-dried tomatoes evenly. Place the bowl in the refrigerator to chill while you prepare the dressing.
  4. Prepare the dressing: In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic, fine sea salt, and freshly ground black pepper until smooth and well combined.
  5. Assemble the salad: Once the pasta mixture is chilled, sprinkle the chopped curly parsley and chives over it. Pour the prepared dressing onto the salad and gently toss everything to evenly coat. Taste and adjust lemon juice, salt, and pepper as needed.
  6. Garnish and serve: If available, sprinkle chive flowers on top for a beautiful garnish. Serve the salad immediately or store it in a lidded container in the refrigerator for up to four days. The fresh green color of the vegetables is best on the day of preparation.

Notes

  • Use gluten-free pasta if needed to accommodate gluten sensitivities or preferences.
  • Adjust the amount of lemon juice to taste; the recipe suggests about 1/3 cup total from 1 1/2 lemons.
  • The salad is best served fresh as the bright green colors of the veggies tend to fade over time.
  • Chive flowers add a lovely visual garnish but are optional.
  • Mayonnaise like Vegenase can be substituted with your preferred mayo type, including vegan options.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/lemon-dijon-asparagus-and-pea-macaroni-salad-recipe/