Lemon-Dijon Asparagus and Pea Macaroni Salad Recipe
Introduction
This Lemon-Dijon Asparagus and Pea Macaroni Salad is a fresh and vibrant dish perfect for spring. Bright lemon and tangy Dijon mustard complement crisp asparagus, sweet peas, and sun-dried tomatoes for a refreshing pasta salad that’s great as a side or light meal.
Ingredients
- 8 oz elbow macaroni pasta (gluten-free varieties for dietary needs)
- 1 cup fresh asparagus (remove tough ends and slice into bite-sized pieces)
- 1 cup frozen peas (no need to thaw before adding)
- 1/2 cup sun-dried tomatoes (marinated, drained, and roughly chopped)
- 1/2 cup mayonnaise (Vegenaise is a great vegan substitute)
- 2 lemons (juice and zest for maximum brightness)
- 1 tbsp Dijon mustard (a little goes a long way)
- 1 clove garlic (minced or grated)
- 1 tsp fine sea salt (adjust to taste)
- 1/4 tsp fresh ground pepper (sprinkle in to meet your spice preference)
- 1/4 cup curly parsley (finely chopped)
- 2 tbsp chives (chive flowers can be used for garnish)
Instructions
- Step 1: Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni, stirring occasionally, and cook according to the package directions until al dente, about 8-10 minutes.
- Step 2: During the last 4 minutes of cooking the macaroni, add the sliced asparagus to the pot. In the final minute, toss in the frozen peas to heat through.
- Step 3: Carefully drain the pasta, asparagus, and peas in a colander. Rinse under cool running water, then transfer to a large bowl.
- Step 4: Gently stir in the chopped sun-dried tomatoes. Cover with plastic wrap and chill in the refrigerator for about 15-20 minutes.
- Step 5: In a separate mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, fine sea salt, and fresh ground pepper until smooth.
- Step 6: Once chilled, pour the dressing over the pasta and vegetable mixture. Add the finely chopped curly parsley and chives, then gently toss everything until well-coated.
- Step 7: Serve immediately or cover and store in the refrigerator for up to four days.
Tips & Variations
- For a lighter version, substitute half or all of the mayonnaise with Greek yogurt or a vegan alternative.
- Add toasted pine nuts or sliced almonds for a delightful crunch.
- Swap the elbow macaroni for small shells or rotini for a different texture.
- Try adding fresh mint alongside parsley for an additional bright herb flavor.
Storage
Store this macaroni salad in an airtight container in the refrigerator for up to four days. Before serving, give it a gentle stir and, if needed, add a splash of lemon juice or a bit more mayonnaise to refresh the dressing. It’s best enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad actually benefits from some rest time to let the flavors meld. Chill it for 15-20 minutes or up to a day before serving for best results.
Can I use fresh peas instead of frozen?
Absolutely! If using fresh peas, blanch them briefly in boiling water and then shock in ice water to keep their color and sweetness before adding to the salad.
PrintLemon-Dijon Asparagus and Pea Macaroni Salad Recipe
A refreshing Lemon-Dijon Asparagus and Pea Macaroni Salad perfect for spring gatherings. This vibrant pasta salad combines tender elbow macaroni, crisp asparagus, sweet peas, and tangy sun-dried tomatoes, all tossed in a zesty lemon-Dijon dressing. Bright herbs like parsley and chives add a fresh finish, making it an ideal side dish or light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pasta and Vegetables
- 8 oz Elbow Macaroni Pasta (Gluten-free varieties for dietary needs)
- 1 cup Fresh Asparagus (Remove tough ends and slice into bite-sized pieces)
- 1 cup Frozen Peas (No need to thaw before adding)
- 1/2 cup Sun-Dried Tomatoes (Marinated, drained, and roughly chopped)
Dressing
- 1/2 cup Mayonnaise (Vegenaise is a great vegan substitute)
- 2 Lemons (Juice and zest for maximum brightness)
- 1 tbsp Dijon Mustard (A little goes a long way)
- 1 clove Garlic (Minced or grated)
- 1 tsp Fine Sea Salt (Adjust to taste)
- 1/4 tsp Fresh Ground Pepper (Sprinkle to meet your spice preference)
Herbs and Garnish
- 1/4 cup Curly Parsley (Finely chopped)
- 2 tbsp Chives (Chive flowers can be used for garnish)
Instructions
- Boil Pasta: Begin by bringing a large pot of salted water to a boil over high heat. Add the elbow macaroni, stirring occasionally, and cook according to the package directions until al dente, about 8-10 minutes.
- Add Vegetables: During the last 4 minutes of cooking the macaroni, add the sliced asparagus to the pot. In the final minute, toss in the frozen peas to heat through.
- Drain and Cool: Carefully drain the pasta, asparagus, and peas in a colander. Rinse under cool running water to stop the cooking process and transfer the cooled mixture to a large bowl.
- Add Sun-Dried Tomatoes and Chill: Gently stir in the chopped sun-dried tomatoes. Cover the bowl with plastic wrap and chill in the refrigerator for about 15-20 minutes to let flavors combine.
- Prepare Dressing: In a separate mixing bowl, whisk together mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, fine sea salt, and fresh ground pepper until smooth and well combined.
- Toss Salad: Once the pasta mixture is chilled, pour the dressing over it. Add the finely chopped curly parsley and chives, then gently toss everything together until well coated with the dressing.
- Serve or Store: Serve the macaroni salad immediately for best freshness, or cover and store it in the refrigerator for up to four days, allowing flavors to deepen.
Notes
- Use gluten-free pasta to accommodate gluten sensitivities.
- Vegenaise or other plant-based mayonnaise works well for a vegan option.
- Adding sun-dried tomatoes gives a sweet and tangy contrast to the fresh vegetables.
- Chill salad before serving to enhance flavor melding and texture.
- This salad keeps well in the fridge for up to four days, making it ideal for meal prep or entertaining.
- For extra zest, use both lemon zest and juice in the dressing.
- Optional garnish with chive flowers adds a decorative touch.
Keywords: Lemon dijon pasta salad, asparagus pasta salad, spring pasta salad, gluten free macaroni salad, dijon mustard dressing, pea pasta salad, sun-dried tomato pasta salad
