This Asparagus Macaroni Salad brings together tender pasta, crisp green vegetables, and a bright, creamy dressing that fits perfectly into warm-weather meals. Built around seasonal produce, this recipe balances freshness and comfort in one bowl. The combination of asparagus, peas, herbs, and a tangy lemon Dijon dressing creates a pasta salad that works just as well for a casual lunch as it does for a picnic table spread. It comes together quickly, holds up well after chilling, and tastes even better once the flavors settle. If you need a dependable, colorful side dish that feels light but satisfying, this recipe delivers every time.

Story

I started making this Asparagus Macaroni Salad as a way to use up spring asparagus without roasting it yet again. Pasta salads often feel heavy or bland, so I wanted something that stayed creamy but still tasted fresh. By cooking the asparagus and peas directly with the pasta, everything lands at the same tender texture without extra pots. The lemon Dijon dressing keeps the salad bright, while sun-dried tomatoes add depth and a subtle sweetness. Over time, this dish became my go-to seasonal side dish for potlucks because it travels well and suits a range of diets. Every forkful of this Asparagus Macaroni Salad highlights green vegetables, citrus, and herbs in a way that feels intentional and balanced.

Ingredients

2 cups (9.5 oz / 265 g) elbow macaroni pasta, gluten free if needed
1 lb (480 g) fresh asparagus, tough ends removed and sliced on the bias
1 1/2 cups (200 g) frozen peas
2/3 cup (120 g) sun-dried tomatoes, drained and chopped
1/3 cup (15 g) curly parsley, finely chopped
1/3 cup (10 g) chives, finely chopped

For the Dressing

1/3 cup plus 1 tablespoon (100 g) vegan mayonnaise
Juice of 1 1/2 lemons plus zest from one lemon
2 tablespoons Dijon mustard
1 teaspoon minced garlic
1 1/2 teaspoons fine sea salt
Freshly ground black pepper

Step-by-Step Instructions

Preparing the Ingredients

Bring a large pot of well-salted water to a boil and cook the macaroni according to package directions. Slice the asparagus into bite-size pieces while the water heats. Measure out the peas, herbs, and sun-dried tomatoes so everything stays ready once the pasta cooks. Zest and juice the lemons, then set them aside for the dressing.

Cooking Instructions

During the last four minutes of pasta cooking, add the asparagus directly to the pot. Add the frozen peas during the final minute. Drain everything together and rinse under cool running water until completely chilled. Transfer the cooled pasta and vegetables to a large bowl and stir in the sun-dried tomatoes. Whisk the mayonnaise, lemon juice, zest, Dijon mustard, garlic, salt, and pepper in a separate bowl. Pour the dressing over the pasta mixture, sprinkle with parsley and chives, then gently toss until evenly coated.

Tips for Perfect Results

Common Mistakes to Avoid

Overcooking the pasta can quickly turn this salad mushy, so test it early and often. Skipping the rinse step traps heat and dulls the green color of the vegetables. Adding the dressing before the pasta cools also thins the texture and softens the herbs too much.

Pro Tips for Better Flavor

For extra brightness, reserve a small splash of lemon juice and add it just before serving. If you want more bite, increase the Dijon slightly. This dish also works well as a spring pasta salad by adding fresh mint or dill for variety.

Serving and Storage

How to Serve

Serve this salad chilled or lightly cool alongside grilled vegetables, sandwiches, or plant-based mains. It fits right into a picnic spread and pairs especially well with dishes that have smoky or savory notes. The mix of pea and asparagus keeps the plate colorful and fresh.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. Stir gently before serving to redistribute the dressing. The vegetables stay brightest on day one, but the flavor continues to develop over time.

Conclusion

This Asparagus Macaroni Salad proves that pasta salad can feel fresh, balanced, and intentional. With simple steps and reliable ingredients, it works for everyday meals and special gatherings alike. The creamy yet lively dressing ties everything together, making this a recipe worth keeping on repeat whenever asparagus comes into season.

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Frequently Asked Questions

Can I make this salad ahead of time?

Yes, this salad works well as a make-ahead dish. Prepare it up to one day in advance, store it covered, and give it a gentle toss before serving to refresh the texture.

Is this recipe gluten free?

The salad becomes gluten free when made with gluten-free elbow macaroni. All other ingredients naturally fit that need without adjustments.

Can I adjust the lemon flavor?

Absolutely. If you prefer a milder taste, skip the zest or reduce the lemon juice slightly, then adjust seasoning after mixing.