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A vibrant, plant-based macaroni salad bursting with fresh asparagus, peas, sun-dried tomatoes, and a tangy lemon-Dijon creamy dressing. Ready in 30 minutes, perfect for light meals or gatherings.

Ingredients

Scale
  • 8 oz elbow macaroni pasta (gluten-free varieties can be substituted)
  • 1 cup fresh asparagus, trimmed and sliced into bite-sized pieces
  • 1 cup frozen peas (used straight from freezer)
  • 1/2 cup marinated sun-dried tomatoes, drained and roughly chopped
  • 1/2 cup mayonnaise (Vegenaise recommended for vegan option)
  • Zest and juice 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
  • 1/4 cup curly parsley, finely chopped
  • 2 tbsp chives, finely chopped (optional; chive flowers for garnish)

Instructions

  1. Trim tough ends from the asparagus and slice into bite-sized pieces.
  2. Roughly chop the marinated sun-dried tomatoes.
  3. Finely chop the parsley and chives.
  4. Zest and juice the lemons and mince the garlic.
  5. Bring a large pot of salted water to a boil over high heat.
  6. Add the elbow macaroni and cook, stirring occasionally, until al dente (about 8–10 minutes).
  7. Four minutes before pasta is done, add the sliced asparagus to cook until tender-crisp and bright green.
  8. Add frozen peas during the last minute of cooking to warm through.
  9. Drain pasta, asparagus, and peas in a colander; rinse under cold running water to stop cooking, then transfer to a large bowl to cool.
  10. Gently stir chopped sun-dried tomatoes into the cooled pasta and vegetables, then cover and refrigerate for 15–20 minutes.
  11. Whisk together mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper until smooth.
  12. Pour the dressing over pasta and vegetables; add chopped parsley and chives, and gently toss to coat evenly.

Notes

For a vegan option, use Vegenaise instead of traditional mayonnaise., This salad can be made ahead: pasta and veggies up to 24 hours before; dressing up to 3 days before., Store salad in airtight container in fridge for up to 4 days., To freeze, omit dressing and freeze pasta and vegetables separately for up to 2 months; thaw overnight and toss with fresh dressing before serving., Optional add-ins: chickpeas or white beans for protein; diced avocado for creaminess; red pepper flakes or jalapeño for heat; toasted pine nuts or slivered almonds for crunch., Use gluten-free pasta (such as brown rice or quinoa pasta) to make the recipe gluten-free.

Nutrition

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