Ingredients

The following ingredients have 4 Servings
  • 2 C (9.5oz / 265g) Elbow Macaroni Pasta* (gluten free if needed (see note))
  • 1 lb (480g) Fresh Asparagus (, tough ends removed and sliced on the bias into bite size pieces)
  • 1 1/2 C (200g) Frozen Peas
  • 2/3 C (120g) Sun-dried Tomatoes (marinated, drained and chopped)
  • 1/3 C (15g) Curly Parsley (finely chopped)
  • 1/3 C (10g) Chives (finely chopped, add chive flowers too for garnish if available.)
  • 1/3 C + 1 Tbs (100g) Mayo (I like Vegenase)
  • 1 1/2 Lemons - juiced + zest from one** ((see note))
  • 2 Tbs Dijon Mustard
  • 1 tsp Garlic (minced or grated, about 2 large cloves)
  • 1 1/2 tsp Fine Sea Salt
  • Plenty of Fresh Ground Pepper

Instruction

  • 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.
  • Carefully drain and rinse the pasta and veggies in a colander under cool running water, tossing as needed to completely cool.
  • Transfer to a large mixing bowl and place in the refrigerator while mixing the dressing (see below).  
  • Once chilled, pour the dressing over the pasta salad, 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.