Print

Print Recipe

A fresh, plant-based macaroni salad with asparagus, peas, and sun-dried tomatoes in a creamy lemon-Dijon dressing, perfect for spring gatherings, potlucks, and picnics.

Ingredients

Scale
  • 8 oz elbow macaroni pasta (use gluten-free if desired)
  • 1 cup fresh asparagus, tough ends removed and sliced into bite-sized pieces
  • 1 cup frozen peas (no thawing needed)
  • 1/2 cup sun-dried tomatoes, marinated, drained, and roughly chopped
  • 1/2 cup mayonnaise (Vegenaise for vegan option)
  • Juice and zest of 2 lemons
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced or grated
  • 1 tsp fine sea salt, adjust to taste
  • 1/4 tsp fresh ground pepper, adjust to taste
  • 1/4 cup curly parsley, finely chopped
  • 2 tbsp chives (chive flowers optional for garnish)

Instructions

  1. Bring a large pot of salted water to a boil over high heat.
  2. Add elbow macaroni to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
  3. During the last 4 minutes of cooking the macaroni, add the sliced asparagus to the pot.
  4. In the final minute of cooking, add the frozen peas to the pot to heat through.
  5. Drain the pasta, asparagus, and peas in a colander, then rinse under cool running water to stop cooking and maintain texture and color.
  6. Transfer the cooled pasta and vegetables to a large bowl and gently stir in the chopped sun-dried tomatoes.
  7. Cover and chill the bowl in the refrigerator for 15-20 minutes to meld flavors.
  8. In a separate bowl, whisk together mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, fine sea salt, and fresh ground pepper until smooth and creamy.
  9. Remove the chilled pasta and vegetable mixture from the refrigerator, then pour the dressing over it.
  10. Add the finely chopped curly parsley and chives, and gently toss to coat everything evenly in the dressing.
  11. Serve immediately or cover and refrigerate for up to four days.

Notes

Perfect for potlucks or picnics., Tastes best fresh but can be made ahead., Cook macaroni al dente to avoid mushiness., Prepare the salad the same day for brighter colors and flavors., Adjust lemon juice to taste for acidity preference., Substitute gluten-free pasta to accommodate gluten-free diets., Add chickpeas or white beans for extra protein and heartiness., Taste and adjust salt and pepper before serving.

Nutrition

Find it online: https://sweetovenstories.com/lemon-dijon-asparagus-and-pea-macaroni-salad-for-spring-vibes-2/