Ingredients
Scale
- 2 cups elbow macaroni pasta
- 1 pound fresh asparagus, chopped
- 1 1/2 cups frozen peas
- 2/3 cup sun-dried tomatoes, chopped
- 1/3 cup curly parsley, chopped
- 1/3 cup chives, chopped
- 1/3 cup + 1 tablespoon mayo
- 1 1/2 lemons, juiced
- zest from one lemon
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic, minced
- 1 1/2 teaspoons fine sea salt
- ground pepper, to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente, setting a timer as you go.
- During the last four minutes of cooking, add the chopped asparagus to the boiling water.
- Add the frozen peas to the pot in the last minute of cooking, then drain everything and rinse it with cool water until chilled.
- Transfer the cooled pasta and vegetables to a mixing bowl and stir in the sun-dried tomatoes, then refrigerate.
- In a separate bowl, mix together the mayo, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper.
- Once chilled, add the parsley and chives to the pasta mixture, pour the dressing over, and toss to combine.
- Adjust the seasoning and serve immediately, or store in a sealed container for up to four days.
Notes
Chill the salad for optimal flavor; you can use Greek yogurt instead of mayo for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg