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Spring Vegetable Pea Macaroni Salad Recipe

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4 from 2 reviews

A vibrant and refreshing spring macaroni salad featuring tender elbow macaroni, crisp asparagus, sweet peas, and tangy sun-dried tomatoes, all coated in a creamy lemon Dijon dressing. This salad is perfect as a light lunch or a colorful side dish for any springtime gathering.

  • Total Time: 1 hour
  • Yield: 4 servings

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 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. Boil Pasta: 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.
  2. 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.
  3. Drain and Cool: Carefully drain the pasta, asparagus, and peas in a colander, then rinse under cool running water to stop the cooking process and cool the mixture. Transfer to a large bowl.
  4. Mix in Tomatoes and Chill: Gently stir in the chopped sun-dried tomatoes. Cover with plastic wrap and chill in the refrigerator for about 15-20 minutes to let flavors 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 smooth and well combined.
  6. Combine and Toss: Once the salad has 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.
  7. Serve or Store: Serve the macaroni salad immediately for freshest taste, or cover and store in the refrigerator for up to four days to enjoy later.

Notes

  • Use gluten-free pasta if you require a gluten-free version.
  • Veganaise can be substituted for mayonnaise to make this salad vegan.
  • Rinsing the pasta and vegetables under cold water stops the cooking and prevents the salad from becoming mushy.
  • The salad can be made a few hours ahead to enhance the flavors as it chills.
  • Adjust salt and pepper to your preference to balance flavor.
  • Garnish with chive flowers for a more decorative presentation, if available.
  • 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/