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Lemon-Dijon Asparagus and Pea Macaroni Salad Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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