Lemon-Dijon Asparagus and Pea Macaroni Salad
A vibrant and refreshing macaroni salad that combines fresh asparagus and sweet peas with a zesty lemon-Dijon dressing, perfect for spring and summer meals.
Ingredients
Pasta and Vegetables
- 8 ounces elbow macaroni
- 1 bunch asparagus, trimmed and cut into 1-inch pieces Use fresh asparagus for best flavor.
- 1 cup frozen peas, thawed
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon zest Zest of 1 lemon.
Dressing
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- to taste salt and black pepper
Instructions
Preparation
- Cook the macaroni according to the package instructions. Drain and rinse under cold water to stop cooking; set aside.
- In a pot of boiling salted water, add the asparagus pieces and cook for about 2-3 minutes until tender but still crisp. Drain and transfer to a bowl of ice water to stop cooking. Once cooled, drain and set aside.
Mixing
- In a large mixing bowl, combine the cooked macaroni, chopped asparagus, peas, red onion, parsley, and lemon zest.
- In a separate bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and black pepper until the dressing is smooth.
- Pour the dressing over the pasta mixture and toss gently to combine. Adjust the seasoning if needed.
Chilling
- Cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
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Notes
This salad pairs beautifully with grilled proteins and can be customized with extra vegetables or proteins like chickpeas or shredded chicken for a heartier dish.