Lemon-Dijon Asparagus and Pea Macaroni Salad
Texture, flavor, creamy and make-ahead easy, Lemon-Dijon Asparagus and Pea Macaroni Salad is packed with summer and spring veggies and makes a welcome pasta salad to picnics and potlucks. This recipe is vegetarian, vegan and easily gluten free.
Ingredients
Ingredients
- 2 cups Elbow Macaroni Pasta gluten free if needed
- 1 pound Fresh Asparagus tough ends removed and sliced on the bias into bite size pieces
- 1 ½ cups Frozen Peas
- ⅔ cup Sun-dried Tomatoes marinated, drained and chopped
- ⅓ cup Curly Parsley finely chopped
- ⅓ cup Chives finely chopped, add chive flowers too for garnish if available
- ⅓ cup + 1 tablespoons Mayo I like Vegenase
- 1 ½ Lemons juiced + zest from one
- 2 tablespoons Dijon Mustard
- 1 teaspoon Garlic minced or grated, about 2 large cloves
- 1 ½ teaspoons Fine Sea Salt
- Fresh Ground Pepper plenty
Instructions
Instructions
- Cook pasta according to package directions. During the last four minutes of cooking, drop the asparagus in with the pasta.
- During the last minute of cooking, add the peas.
- Carefully drain and rinse the pasta and veggies in a colander under cool running water, tossing as needed to completely cool.
- 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.
- 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.
- For the Dressing: In a small mixing bowl, whisk together the mayo, lemon zest (if using) and juice, mustard, garlic, salt and fresh ground pepper.
- If not sure how long the pasta will take, drain the pasta, reserving the pasta water, bring the pasta water back to a boil and cook the asparagus and peas in the pasta water as directed in the recipe.
- The vibrant green color of the veggies is best on the day the salad is made.
Notes
This recipe is vegetarian, vegan and easily gluten free. The vibrant green color of the veggies is best on the day the salad is made. Adjust lemon to taste in the dressing.