Lemon-Dijon Asparagus and Pea Macaroni Salad

• Facebook
• Instagram
• Pinterest
• X

Lemon-Dijon Asparagus and Pea Macaroni Salad is a bright and flavorful dish perfect for warm weather gatherings. With its vibrant colors and refreshing taste, this salad is not only simple to make but also a crowd-pleaser.

Combining the crunch of fresh asparagus, the sweetness of peas, and the tangy lemon-dijon dressing creates a delightful balance that everyone will enjoy.

Why make this recipe

This recipe is great for several reasons. First, it’s easy to prepare, making it an excellent choice for busy days or last-minute gatherings. Second, it incorporates healthy and fresh ingredients, providing both nutrition and flavor.

Lastly, it can be served as a main dish or a side, making it versatile and perfect for any occasion. Whether it’s a picnic, potluck, or a simple family dinner, this salad will shine on your table.

How to make Lemon-Dijon Asparagus and Pea Macaroni Salad

Lemon-Dijon Asparagus and Pea Macaroni Salad

• Author: Alora chef
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A vibrant and refreshing macaroni salad featuring crisp asparagus, sweet peas, sun-dried tomatoes, and fresh herbs tossed in a zesty lemon-Dijon dressing. Perfect for picnics, potlucks, or as a light and healthy meal.

---

Ingredients

Scale 1x2x3x

• 2 cups (9.5oz / 265g) elbow macaroni pasta (gluten-free if needed)
• 1 lb (480g) fresh asparagus, tough ends removed and sliced on the bias
• 1 1/2 cups (200g) frozen peas
• 2/3 cup (120g) sun-dried tomatoes, marinated, drained, and chopped
• 1/3 cup (15g) curly parsley, finely chopped
• 1/3 cup (10g) chives, finely chopped (plus chive flowers for garnish if available)
• 1/3 cup + 1 tbsp (100g) mayo (use vegan mayo if preferred)
• 1 1/2 lemons, juiced + zest from one lemon
• 2 tbsp Dijon mustard
• 1 tsp garlic, minced or grated (about 2 large cloves)
• 1 1/2 tsp fine sea salt
• Fresh ground pepper to taste

---

Instructions

1. Cook the pasta according to package directions. During the last 4 minutes of cooking, add the asparagus. In the final minute, add the peas.
2. Drain and rinse the pasta and vegetables under cold running water until completely cool. Drain well.
3. Transfer to a large mixing bowl. Stir in the chopped sun-dried tomatoes and refrigerate while preparing the dressing.
4. In a separate bowl, whisk together the mayo, lemon zest, lemon juice, Dijon mustard, garlic, salt, and plenty of fresh ground pepper to taste.
5. Remove the chilled pasta salad from the fridge, sprinkle in the parsley and chives, and pour the dressing over the top. Gently toss to coat evenly.
6. Adjust seasoning with more lemon, salt, or pepper as needed. Garnish with chive flowers if using.
7. Serve immediately or store in an airtight container in the refrigerator for up to four days.

---

Notes

• Rinse pasta and vegetables well to stop the cooking process and cool them quickly.
• Adjust the dressing flavor with extra lemon juice or a pinch of sugar if desired.
• Don’t skip the parsley and chives — they add essential freshness and flavor.
• Add other veggies like bell peppers or cherry tomatoes for extra color and crunch.
• Feta or goat cheese makes a tasty optional addition.

---

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 2.5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 5mg

Keywords: macaroni salad, lemon dijon dressing, asparagus salad, picnic salad, spring pasta salad, vegetarian pasta salad

Directions:

1. Cook pasta according to package directions (see note). During the last four minutes of cooking, drop the asparagus in with the pasta. During the last minute of cooking, add the peas.
2. Carefully drain and rinse the pasta and veggies in a colander under cool running water, tossing as needed to completely cool.
3. Transfer the pasta and veggies to a large mixing bowl, stir in the sun-dried tomatoes, and place in the refrigerator while mixing the dressing.
4. Once chilled, sprinkle with parsley and chives, then pour the dressing over the pasta salad, gently toss. Adjust lemon, salt, and ground pepper to taste. Sprinkle with chive flowers if using and serve right away or store in a lidded container for up to four days. The vibrant green color of the veggies is best on the day the salad is made.

For the Dressing:

1. In a small mixing bowl, whisk together the mayo, lemon zest (if using), lemon juice (see notes), mustard, garlic, salt, and fresh ground pepper.

How to serve Lemon-Dijon Asparagus and Pea Macaroni Salad

Serve this salad chilled, either as a main dish or as a side. It pairs wonderfully with grilled meats or can stand alone as a light meal. Make sure to garnish with extra herbs or chive flowers for a beautiful presentation.

How to Store Lemon-Dijon Asparagus and Pea Macaroni Salad

Store any leftovers in an airtight container in the refrigerator. It will keep well for up to four days. However, the bright green color of the veggies is best enjoyed on the day it’s made.

Tips to make Lemon-Dijon Asparagus and Pea Macaroni Salad

• Be sure to rinse the pasta and vegetables thoroughly to cool them down quickly and stop the cooking process.
• Adjust the dressing to suit your taste; add more lemon juice for a tangier flavor or a pinch of sugar for sweetness if desired.
• Don’t skip the chives and parsley; they add a lot of flavor and freshness.

variation

You can add other vegetables such as bell peppers or cherry tomatoes for additional color and flavor. If you’re a fan of cheese, feta or goat cheese can be a delicious addition.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just wait to add the dressing until you are ready to serve, to keep the veggies crisp.

2. What can I use instead of elbow macaroni?
You can use any type of pasta you like, such as fusilli, penne, or even gluten-free pasta if needed.

3. Is this salad vegan?
To make it vegan, use a plant-based mayo and double-check that your pasta is egg-free.