Lemon-Dijon Asparagus and Pea Macaroni Salad
A vibrant macaroni salad that combines tender asparagus, sweet peas, and tangy Dijon dressing, perfect for springtime gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
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
- 2 Lemons (zest and juice)
- 1 tbsp Dijon Mustard
- 1 clove Garlic, minced
- 1 tsp Fine Sea Salt
- 1/4 tsp Fresh Ground Pepper
- 1/4 cup Curly Parsley, chopped
- 2 tbsp Chives, chopped
Instructions
- Cook the macaroni: In a large pot, bring salted water to a boil. Cook the elbow macaroni until al dente, usually around 7-8 minutes. Drain and rinse under cold water to cool.
- Prepare the asparagus: Trim the woody ends of the asparagus and cut into bite-sized pieces. Blanch in boiling water for 2-3 minutes until vibrant green. Quickly drain and plunge into ice water.
- Mix the ingredients: In a large mixing bowl, combine the cooled macaroni, blanched asparagus, frozen peas, sun-dried tomatoes, parsley, and chives.
- Whisk the dressing: In a separate bowl, whisk together mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.
- Combine: Pour the dressing over the salad mixture and gently fold until evenly coated.
- Chill: Refrigerate for at least 30 minutes before serving.
- Serve: Garnish with extra chives and parsley to impress your guests.
Notes
This salad tastes better after sitting in the fridge for a few hours or overnight. Feel free to add crumbled feta or diced avocado for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: macaroni salad, asparagus, peas, spring recipe, lemon dressing