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A fresh, plant-based, creamy macaroni salad featuring asparagus, peas, sun-dried tomatoes, and a zesty lemon-Dijon dressing. Ready in 30 minutes, perfect for light lunches, picnics, or potlucks.

Ingredients

Scale
  • 8 oz elbow macaroni pasta (gluten-free varieties can be used)
  • 1 cup fresh asparagus (trimmed and sliced into bite-size pieces)
  • 1 cup frozen peas (no need to thaw)
  • ½ cup sun-dried tomatoes (marinated, drained, and roughly chopped)
  • ½ cup mayonnaise (Vegenaise as a vegan alternative)
  • Juice and zest of 2 lemons
  • 1 tbsp Dijon mustard
  • 1 clove garlic (minced or grated)
  • 1 tsp fine sea salt (adjust to taste)
  • ¼ tsp fresh ground pepper (adjust to taste)
  • ¼ cup curly parsley (finely chopped)
  • 2 tbsp chives (chopped, chive flowers for garnish optional)

Instructions

  1. Trim asparagus ends and slice into bite-size pieces.
  2. Drain and roughly chop marinated sun-dried tomatoes.
  3. Bring a large pot of salted water to a rolling boil.
  4. Add elbow macaroni and cook until just tender, about 8–10 minutes.
  5. About 4 minutes before pasta is done, add asparagus to the boiling pasta.
  6. Add frozen peas during the last minute of cooking to warm through.
  7. Drain the pasta, asparagus, and peas; rinse under cold water to stop cooking; drain well and transfer to a large bowl.
  8. Stir chopped sun-dried tomatoes into the cooled pasta mixture, cover, and chill for 15–20 minutes.
  9. In a separate bowl, whisk together mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper until smooth.
  10. Pour the dressing over the pasta and vegetables and toss gently to coat.
  11. Add chopped parsley and chives and gently mix to combine.

Notes

For gluten-free versions, use gluten-free elbow macaroni or substitute with brown rice or quinoa pasta., Add chickpeas or white beans for a protein boost to make it heartier., Herb variations like dill or tarragon can be used instead of parsley and chives., Fresh cherry tomatoes can replace sun-dried tomatoes for a lighter taste., For added creaminess, diced avocado complements the lemon-Dijon dressing well., Add red pepper flakes or jalapeños for some heat., Toasted pine nuts or slivered almonds add a nutty crunch., Store the salad airtight in the fridge up to 4 days; for freezing, omit dressing and freeze salad base up to 2 months, then add dressing fresh., Serve chilled; if warming, heat gently in a skillet over low heat to maintain texture.

Nutrition

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