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Spring Vegetable Pea Macaroni Salad Recipe

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3.9 from 7 reviews

This vibrant and refreshing Pea Macaroni Salad combines tender elbow macaroni with fresh asparagus, sweet peas, and tangy sun-dried tomatoes, all tossed in a creamy lemon-Dijon dressing. Perfect for spring gatherings or as a light, flavorful side dish that can be prepared ahead and enjoyed chilled.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Pasta and Vegetables

  • 8 oz Elbow Macaroni Pasta (Gluten-free varieties recommended 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 in 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

  1. Cook Pasta and Vegetables: Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook, stirring occasionally, according to package directions until al dente, about 8-10 minutes.
  2. Add Asparagus and Peas: During the last 4 minutes of cooking the macaroni, add the sliced fresh asparagus to the boiling water. In the final minute, toss in the frozen peas to heat through.
  3. Drain and Rinse: Carefully drain the pasta, asparagus, and peas in a colander. Rinse under cool running water to stop cooking and cool down. Transfer the mixture to a large bowl.
  4. Add Sun-Dried Tomatoes and Chill: Gently stir the chopped sun-dried tomatoes into the pasta mixture. Cover the bowl with plastic wrap and chill in the refrigerator for 15-20 minutes to allow flavors to meld.
  5. Prepare Dressing: 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 the dressing is smooth and well combined.
  6. Toss Salad: Once the pasta mixture is chilled, pour the dressing over it. Add the finely chopped curly parsley and chives, then gently toss all ingredients together until everything is evenly coated with the dressing.
  7. Serve or Store: Serve the salad immediately for optimal freshness, or cover and store it in the refrigerator for up to four days. This makes a perfect make-ahead dish for gatherings or meal prep.

Notes

  • Using gluten-free pasta makes this salad suitable for those with gluten sensitivities.
  • Vegenaise or other vegan mayonnaise substitutes can be used to make this recipe vegan.
  • Be sure to rinse the pasta and vegetables under cold water to cool them down quickly and preserve their texture.
  • Adjust the salt and pepper to personal taste, especially if your sun-dried tomatoes are particularly salty.
  • Garnish with chive flowers for an attractive presentation and subtle onion flavor.
  • This salad can be made a day ahead to enhance flavor melding but is best served within four days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/spring-vegetable-pea-macaroni-salad-recipe-2/