Description
Creamy asparagus macaroni salad made with peas, herbs, sun-dried tomatoes, and a bright lemon Dijon dressing. This vegan-friendly pasta salad works well for picnics, potlucks, and make-ahead meals.
Ingredients
- Elbow macaroni pasta
- Fresh asparagus
- Frozen peas
- Sun-dried tomatoes
- Curly parsley
- Chives
- Vegan mayonnaise
- Fresh lemons
- Dijon mustard
- Garlic
- Fine sea salt
- Fresh ground black pepper
Instructions
- Cook pasta in salted water according to package directions
- Add asparagus during the last four minutes of cooking
- Add peas during the final minute
- Drain and rinse pasta and vegetables under cool water until chilled
- Transfer to a large bowl and stir in sun-dried tomatoes
- Whisk dressing ingredients in a separate bowl
- Pour dressing over pasta, add herbs, and gently toss
- Adjust seasoning and serve or refrigerate
Notes
- Cook pasta to al dente to avoid a soft texture
- Reduce lemon juice if a milder flavor is preferred
- Best color and texture on the day it is made
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 287
- Sugar: 7 g
- Sodium: 553 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 1 mg