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Creamy Lemon-Dijon Asparagus Pea Salad for Spring Vibrance

This Creamy Lemon-Dijon Asparagus and Pea Salad is a vibrant, plant-based dish perfect for spring celebrations.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 ounces Elbow Macaroni Pasta Gluten-free options available.
For the Vegetables
  • 1 bunch Fresh Asparagus Look for firm stalks.
  • 1 cup Frozen Peas No thawing needed.
  • 1/2 cup Sun-Dried Tomatoes Marinated and roughly chopped.
For the Dressing
  • 1 cup Mayonnaise Opt for Vegenaise for vegan.
  • 2 tablespoons Lemon Juice Freshly squeezed.
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Dijon Mustard
  • 1 clove Garlic Minced or grated.
To Season
  • 1 teaspoon Fine Sea Salt Adjust to taste.
  • 1/2 teaspoon Fresh Ground Pepper Customize based on preference.
For the Finish
  • 1/4 cup Curly Parsley Freshly chopped.
  • 2 tablespoons Chives Finely chopped.

Equipment

  • large pot
  • Colander
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 8-10 minutes until al dente.
  2. In the last 4 minutes, add chopped asparagus. Add frozen peas in the final minute.
  3. Drain the mixture, rinse under cool water, and transfer to a mixing bowl.
  4. Stir in sun-dried tomatoes and chill in the refrigerator for 15-20 minutes.
  5. In a bowl, whisk together mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper.
  6. Pour the dressing over the salad, fold in parsley and chives, and toss lightly.
  7. Serve immediately or store in an airtight container for up to 4 days.

Notes

For best texture, store salad undressed if making ahead.