Description

Lemon-Dijon Asparagus and Pea Macaroni Salad is a vibrant, refreshing dish perfect for celebrating the flavors of spring. This delightful salad features tender elbow macaroni mixed with crisp asparagus, sweet peas, and tangy sun-dried tomatoes, all coated in a zesty lemon-Dijon dressing that brings everything together beautifully. Ideal for picnics, potlucks, or light lunches, this recipe is both satisfying and healthy, ensuring that your gatherings are filled with color and taste. Whip it up in no time to impress your guests or simply enjoy it as a flavorful meal prep option.

Ingredients

Scale

8 oz elbow macaroni pasta
1 cup fresh asparagus
1 cup frozen peas
1/2 cup sun-dried tomatoes
1/2 cup mayonnaise (or Vegenaise for vegan)
Juice and zest of 2 lemons
1 tbsp Dijon mustard
1 clove garlic
Salt and pepper to taste

Instructions

Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water.
Prepare the asparagus by trimming tough ends and slicing into bite-sized pieces. In a mixing bowl, combine with frozen peas.
In another bowl, whisk together mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper until smooth.
Add cooked macaroni to the bowl with asparagus and peas. Pour the dressing over the mixture and stir gently until fully coated.
Garnish with chopped parsley and chives before serving. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 3g
Sodium: 320mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 8g
Cholesterol: 5mg

Keywords: Feel free to customize by adding other veggies like bell peppers or cucumbers for extra crunch. For a protein boost, consider adding chickpeas or diced tofu. This salad can be made ahead of time; it tastes even better after sitting in the fridge.