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Lemon Dijon Asparagus and Pea Macaroni Salad Recipe

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4.1 from 40 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This vibrant Lemon Dijon Asparagus and Pea Macaroni Salad is a refreshing and flavorful pasta dish perfect for spring and summer. It combines tender elbow macaroni with fresh asparagus, sweet peas, tangy sun-dried tomatoes, and a zesty lemon Dijon dressing. Enhanced with fresh herbs like parsley and chives, this salad is both colorful and satisfying, making it an excellent side dish or light lunch option.

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 bite size pieces
  • 1 1/2 cups (200 grams) Frozen Peas
  • 2/3 cup (120 grams) Sun-dried Tomatoes, marinated, drained and chopped

Herbs

  • 1/3 cup (15 grams) Curly Parsley, finely chopped
  • 1/3 cup (10 grams) Chives, finely chopped (add chive flowers for garnish if available)

Dressing

  • 1/3 cup + 1 tablespoon (100 grams) Mayonnaise (preferably Vegenase)
  • Juice of 1 1/2 lemons
  • Zest of 1 lemon
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Garlic, minced or grated (about 2 large cloves)
  • 1 1/2 teaspoons Fine Sea Salt
  • Plenty of Fresh Ground Pepper

Instructions

  1. Cook the pasta and vegetables: Cook the elbow macaroni according to the package directions. Four minutes before the pasta is done, add the sliced asparagus to the boiling water. During the last minute of cooking, add the frozen peas. This ensures the vegetables are perfectly cooked and retain their bright color.
  2. Drain and cool: Carefully drain the pasta and vegetables using a colander. Rinse under cool running water while tossing gently to stop the cooking process and cool everything completely.
  3. Combine pasta and sun-dried tomatoes: Transfer the cooled pasta and veggies to a large mixing bowl. Stir in the chopped sun-dried tomatoes. Place the bowl in the refrigerator to chill while you prepare the dressing.
  4. Add herbs and dressing: Once chilled, sprinkle the salad with finely chopped parsley and chives. Pour the prepared dressing over the pasta salad and gently toss to coat evenly. Adjust the lemon juice, salt, and freshly ground pepper to taste. Garnish with chive flowers if using.
  5. Prepare the dressing: In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic, fine sea salt, and fresh ground pepper until smooth and well combined.
  6. Serve or store: Serve the salad immediately or store it in a lidded container in the refrigerator for up to four days. Note that the bright green color of the vegetables is best on the day of preparation.

Notes

  • Use gluten-free elbow macaroni if you need a gluten-free dish.
  • Lemon zest adds brightness, but you can omit it if unavailable.
  • The sun-dried tomatoes should be marinated for better flavor and drained well before adding.
  • The salad tastes best fresh but can be refrigerated up to four days; vegetables may lose some vibrancy over time.
  • Vegan mayonnaise such as Vegenase can be used to keep this dish vegan-friendly.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

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