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Lemon-Dijon Asparagus and Pea Macaroni Salad Recipe

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4.3 from 21 reviews

Lemon-Dijon Asparagus and Pea Macaroni Salad is a refreshing, vibrant pasta salad featuring tender asparagus, sweet peas, and tangy sun-dried tomatoes tossed in a creamy lemon-Dijon dressing. Perfect for a light lunch or a side dish at picnics and gatherings, this recipe balances fresh vegetables with zesty flavors and a creamy texture.

  • 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 bite size 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) Mayo (preferably Vegenase)
  • 1 1/2 Lemons – juiced + zest from one lemon
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Garlic, minced or grated (about 2 large cloves)
  • 1 1/2 teaspoons Fine Sea Salt
  • Fresh Ground Pepper, to taste

Instructions

  1. Cook Pasta and Vegetables: Cook the elbow macaroni according to the package directions. During the last four minutes of cooking, add the sliced asparagus to the pot. Then add the frozen peas during the last minute of cooking to ensure the vegetables are tender yet crisp.
  2. Drain and Cool: Carefully drain the pasta and vegetables in a colander, then rinse under cool running water while tossing gently to stop the cooking process and cool the ingredients completely.
  3. Combine Pasta and Veggies: Transfer the cooled pasta and vegetables to a large mixing bowl. Stir in the chopped sun-dried tomatoes and place the bowl in the refrigerator to chill while you prepare the dressing.
  4. Prepare Dressing: In a small mixing bowl, whisk together the mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, sea salt, and freshly ground black pepper until smooth and well combined.
  5. Toss Salad and Serve: Once the pasta mixture is chilled, sprinkle with chopped parsley and chives. Pour the dressing over the salad and gently toss to coat all ingredients evenly. Adjust lemon juice, salt, and pepper to taste. Garnish with chive flowers if available. Serve immediately or store in a lidded container in the refrigerator for up to four days. Note that the vibrant green color of the vegetables is best on the day of preparation.

Notes

  • Use gluten free elbow macaroni if a gluten free version is needed.
  • For best flavor, use freshly squeezed lemon juice and fresh lemon zest in the dressing.
  • Sun-dried tomatoes should be marinated and drained well before chopping.
  • The salad keeps well in the refrigerator up to four days, though vegetables and pasta are freshest on the first day.
  • Chive flowers are optional but add a lovely garnish and mild onion flavor.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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