Ingredients
Units
Scale
- 2 cups Elbow Macaroni Pasta
- 1 pound Fresh Asparagus
- 1 1/2 cups Frozen Peas
- 2/3 cup Sun-dried Tomatoes
- 1/3 cup Curly Parsley
- 1/3 cup Chives
- 1/3 cup + 1 tablespoon Mayo (Vegenase recommended)
- 1 1/2 Lemon (juiced) + zest from one
- 2 tablespoons Dijon Mustard
- 1 teaspoon Garlic (minced)
- 1 1/2 teaspoons Fine Sea Salt
- Fresh Ground Pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Set a timer to ensure it’s cooked al dente.
- Add the chopped asparagus to the boiling water in the final four minutes of cooking the pasta.
- Add the frozen peas to the pot during the last minute of cooking, ensuring they warm through.
- Drain the pasta, asparagus, and peas in a colander and rinse with cool water until chilled.
- Transfer the cooled pasta and veggies to a mixing bowl, then stir in the sun-dried tomatoes. Refrigerate while preparing the dressing.
- Mix together the mayo, lemon juice and zest, Dijon mustard, minced garlic, sea salt, and fresh ground pepper in a separate bowl.
- Add the parsley and chives to the chilled pasta mixture, then pour the dressing over. Gently toss to combine.
- Adjust the seasoning with more lemon juice, salt, or pepper to taste. Serve immediately or store in a sealed container for up to four days.
Notes
Serve chilled for the best flavor. Use gluten-free pasta if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg