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Lemon-Dijon Asparagus and Pea Macaroni Salad Recipe

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4.3 from 63 reviews

  • Author: Sophia
  • Total Time: 27 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This refreshing Lemon-Dijon Asparagus and Pea Macaroni Salad combines tender elbow macaroni with crisp asparagus and sweet peas, accented by tangy sun-dried tomatoes and fresh herbs. The zesty lemon-Dijon dressing adds a vibrant, creamy finish, making it a perfect light lunch or side dish for spring and summer gatherings. This gluten-free pasta salad is easy to prepare, served chilled, and packed with bright, fresh flavors.

Ingredients

Pasta and Vegetables

  • 2 cups (9.5 ounces / 265 grams) Elbow Macaroni Pasta, gluten-free if needed
  • 1 pound (480 grams) Fresh Asparagus, tough ends removed and sliced on the bias into 1 – 1 1/4 inch pieces
  • 1 1/2 cups (200 grams) Frozen Peas
  • 2/3 cup (120 grams) Sun-dried Tomatoes, marinated, drained and chopped
  • 1/3 cup (15 grams) Curly Parsley, finely chopped
  • 1/3 cup (10 grams) Chives, finely chopped (chive flowers for garnish if available)

Dressing

  • 1/3 cup + 1 tablespoon (100 grams) Mayonnaise (preferably Vegenase or similar)
  • Juice of 1 1/2 Lemons + zest from one lemon (about 1/3 cup)
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Garlic, minced or grated (about 2 large cloves)
  • 1 1/2 teaspoons Fine Sea Salt
  • Fresh Ground Pepper, to taste

Instructions

  1. Cook the Pasta and Vegetables: Cook the elbow macaroni pasta according to package directions. During the last four minutes of cooking, add the sliced asparagus to the boiling pasta water. One minute before the pasta is done, add the frozen peas. This ensures the vegetables remain tender-crisp.
  2. Drain and Cool: Carefully drain the pasta and vegetables in a colander, then rinse under cool running water while tossing gently to stop cooking and cool them completely.
  3. Combine Pasta with Tomatoes: Transfer the cooled pasta and vegetables to a large mixing bowl. Stir in the chopped sun-dried tomatoes. Place the mixture in the refrigerator to chill while you prepare the dressing.
  4. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, lemon juice and zest, Dijon mustard, minced garlic, sea salt, and fresh ground pepper until smooth and well combined.
  5. Assemble the Salad: Once the pasta mixture is chilled, sprinkle in the chopped parsley and chives. Pour the dressing over the salad and gently toss until everything is evenly coated. Adjust the seasoning with additional lemon juice, salt, or pepper to taste.
  6. Garnish and Serve: If available, sprinkle with chive flowers for a lovely garnish. Serve immediately or store in a sealed container in the refrigerator for up to four days. Note that the vibrant green color of the asparagus and peas is freshest on the day prepared.

Notes

  • *Use gluten-free elbow macaroni if gluten sensitivity is a concern.
  • **Adjust lemon juice quantity to your taste preference; starting with 1 1/2 lemons is recommended for a bright, balanced flavor.
  • To keep the pasta salad fresh and vibrant, consume within four days and refrigerate promptly.
  • Chive flowers add an attractive garnish and mild onion flavor but are optional.
  • If you prefer a creamier dressing, increase mayonnaise slightly or add a splash of olive oil.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sophiasrecipe.com/lemon-dijon-asparagus-and-pea-macaroni-salad-recipe/