Introduction

This Lemon-Dijon Asparagus and Pea Macaroni Salad is a bright, fresh twist on a classic pasta salad. With crisp asparagus, sweet peas, and a tangy lemon-Dijon dressing, it’s perfect for spring and summer gatherings or as a flavorful side any time of year.

A white bowl filled with a creamy pasta salad made of three layers: small elbow macaroni in pale yellow, bright green peas and chopped asparagus pieces scattered evenly, and small bits of red sun-dried tomatoes mixed throughout. The salad is garnished with fresh green parsley and tiny purple edible flowers on top. A silver fork rests inside the bowl on the right side. The bowl and fork sit on a white marbled surface, with a small bunch of purple chive flowers tied with string placed in the upper right corner, and a light blue cloth partially visible in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (9.5 oz / 265 g) elbow macaroni pasta (gluten free if needed)
1 lb (480 g) fresh asparagus, tough ends removed and sliced on the bias into bite-size pieces
1 1/2 cups (200 g) frozen peas
2/3 cup (120 g) sun-dried tomatoes, marinated, drained and chopped
1/3 cup (15 g) curly parsley, finely chopped
1/3 cup (10 g) chives, finely chopped (add chive flowers for garnish if available)
1/3 cup + 1 tablespoon (100 g) mayonnaise (such as Vegenase)
Juice of 1 1/2 lemons + 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

Step 1: Cook the pasta according to package directions. During the last four minutes of cooking, add the asparagus to the boiling water with the pasta. In the final minute, add the frozen peas.
Step 2: Carefully drain the pasta and vegetables in a colander. Rinse under cool running water while tossing gently to cool everything completely.
Step 3: Transfer the pasta and vegetables to a large mixing bowl. Stir in the chopped sun-dried tomatoes. Place the bowl in the refrigerator to chill while you prepare the dressing.
Step 4: In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, Dijon mustard, garlic, salt, and freshly ground pepper until smooth.
Step 5: Once the pasta mixture is chilled, sprinkle in the parsley and chives. Pour the dressing over the salad and toss gently to combine.
Step 6: Adjust the seasoning with extra lemon juice, salt, or pepper if desired. Garnish with chive flowers if you have them, and serve immediately or refrigerate until ready to enjoy.

Tips & Variations

For a dairy-free option, use a vegan mayonnaise and ensure your pasta is gluten free if needed.
If sun-dried tomatoes are too intense, substitute with diced roasted red peppers for a milder flavor.
Adding fresh herbs like basil or mint can add a bright, aromatic note to this salad.

Storage

Store the salad in a tightly sealed container in the refrigerator for up to four days. The vegetables are most vibrant and crisp the day it’s made, but it remains delicious chilled. Before serving leftovers, toss gently and add a splash of lemon juice or a little extra mayonnaise to refresh the flavors.

How to Serve

The image shows a white bowl filled with a colorful pasta salad. The dish has several layers: at the bottom, small elbow macaroni pieces form a creamy yellow base mixed with chopped green vegetables like asparagus and snap peas. Bright green asparagus tips stand upright in the center, adding height and texture. Mixed throughout are small bits of red sun-dried tomatoes and tiny purple edible flower petals, giving spots of red and purple color. The salad is topped with fresh green parsley leaves, adding a bright touch. A silver fork rests on the side inside the bowl. The bowl is placed on a white marbled surface with a blurred purple flower in the background and a soft gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad and dressing a few hours ahead. Keep it refrigerated and toss just before serving for best texture and flavor.

Can I use frozen asparagus instead of fresh?

Fresh asparagus is preferred for its crisp texture, but if you use frozen, thaw and drain it well before mixing it into the salad to avoid excess moisture.

Lemon-Dijon Asparagus and Pea Macaroni Salad Recipe

Print Recipe

★★★★★

4.4 from 142 reviews

This refreshing Lemon-Dijon Asparagus and Pea Macaroni Salad is a vibrant, flavorful dish perfect for spring and summer gatherings. Featuring tender elbow macaroni tossed with crisp asparagus and sweet peas, sun-dried tomatoes, and fresh herbs, all brought together by a zesty lemon and Dijon mustard mayo dressing. Gluten-free adaptable and easy to prepare, it makes a perfect side dish or light meal.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Pasta and Vegetables

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

Dressing

1/3 cup + 1 tablespoon (100g) Mayonnaise (preferably vegan mayo like Vegenase)
Juice of 1 1/2 Lemons plus 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
Freshly ground black pepper, to taste

Instructions

Cook Pasta and Vegetables: Cook the elbow macaroni pasta according to package directions. In the last four minutes of cooking, add the sliced asparagus to the pot. During the final minute, add the frozen peas. This ensures the vegetables remain tender-crisp.
Drain and Cool: Carefully drain the pasta and vegetables in a colander and rinse under cool running water while tossing gently. This stops the cooking process and cools the ingredients completely.
Combine Vegetables and Tomatoes: Transfer the cooled pasta and vegetables to a large mixing bowl. Stir in the chopped sun-dried tomatoes. Place the bowl in the refrigerator to chill while you prepare the dressing.
Make the Dressing: In a small bowl, whisk together the mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, sea salt, and freshly ground pepper until smooth and creamy.
Dress the Salad: Remove the pasta mixture from the fridge and sprinkle with finely chopped parsley and chives. Pour the dressing over the salad and gently toss to coat everything evenly. Adjust seasoning with additional lemon juice, salt, or pepper to taste.
Serve and Garnish: Garnish the salad with chive flowers if available. Serve immediately for the best vibrant green color, or store in a sealed container in the refrigerator for up to four days for flavors to meld.

Notes

You can use gluten-free macaroni if needed to make this salad gluten-free.
Using fresh lemon zest and juice brightens the flavor of the dressing.
Chill the salad before serving to enhance flavors and maintain a refreshing taste.
The salad is best eaten on the day it’s made for optimal vegetable color and texture.
If you use vegan mayonnaise, the salad is suitable for a vegetarian and vegan diet.

Keywords: macaroni salad, asparagus salad, pea salad, lemon dijon dressing, gluten free pasta salad, spring salad, vegetarian salad