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This lemon-Dijon asparagus and pea macaroni salad has become my go-to spring potluck dish that gets people asking for the recipe before they've finished their first serving. The bright combination of tender asparagus, sweet peas, and tangy dressing transforms simple pasta into something special that bridges the gap between comfort food and fresh seasonal eating.
I first created this recipe when trying to use up the abundance of asparagus from my local farmers market last April. What started as a simple refrigerator cleanout became the dish my family now requests whenever the first asparagus of the season appears.
Ingredients
- Elbow macaroni pasta: Choose a quality brand with ridges that will hold the dressing better
- Fresh asparagus: Look for stalks with tight closed tips and firm stems for best texture and flavor
- Frozen peas: Sweet and convenient they maintain their bright color better than fresh in this application
- Sundried tomatoes (marinated): Adds a punch of umami and beautiful color contrast
- Curly parsley: Provides fresh flavor and vibrant green color throughout the salad
- Chives: Delivers a mild onion flavor without overwhelming the delicate vegetables
- Mayo: Creates the creamy base for the dressing use full fat for best flavor
- Lemon juice and zest: Brightens everything and balances the richness of the mayo
- Dijon mustard: Adds tanginess and helps emulsify the dressing
- Garlic: Provides depth to the dressing without being too sharp when properly minced
- Sea salt: Essential for bringing out all the flavors especially in cold dishes
Step-by-Step Instructions
- Cook the pasta:
- Fill a large pot with water add 1 tablespoon salt and bring to a rolling boil. Add pasta and cook according to package directions until al dente. Time this carefully as you will be adding vegetables to the same pot.
- Add vegetables to pasta:
- During the last four minutes of pasta cooking time add the asparagus pieces directly to the boiling pasta water. Then during the final minute add the frozen peas. This timing ensures each component is perfectly cooked.
- Cool immediately:
- Drain everything in a colander and rinse under cold running water while gently tossing. This stops the cooking process preserves the bright green color and prevents the pasta from sticking together.
- Combine with sundried tomatoes:
- Transfer the cooled pasta and vegetables to a large mixing bowl add the chopped sundried tomatoes and refrigerate while preparing the dressing. This brief chilling time allows flavors to begin melding.
- Prepare the zesty dressing:
- In a separate bowl whisk together mayo lemon juice zest Dijon mustard minced garlic salt and a generous amount of freshly ground pepper until completely smooth and well incorporated.
- Finish the salad:
- Add the chopped herbs to the chilled pasta mixture pour the dressing over everything and gently fold until evenly coated. Taste and adjust seasoning with additional salt pepper or lemon juice as needed.
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This salad reminds me of the first picnic my partner and I had in our backyard after moving into our first home together. We had no furniture yet but spread a blanket under the maple tree with this salad and a bottle of crisp white wine. The chive flowers I sprinkled on top made it feel fancy despite our humble setting.
Make Ahead Tips
While this salad keeps well for several days in the refrigerator there are a few tricks to maintaining its best quality. Store in an airtight container and if making more than a day ahead consider reserving about one third of the dressing to refresh the salad before serving. The pasta will absorb some of the dressing as it sits making it slightly drier over time. A quick toss with the reserved dressing just before serving solves this problem perfectly.
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Smart Substitutions
This recipe welcomes creative adaptations based on what you have available. No asparagus? Green beans work beautifully when cut into bite sized pieces. For a protein boost add diced cooked chicken grilled shrimp or white beans. The sundried tomatoes can be replaced with roasted red peppers or fresh cherry tomatoes cut in half. If you prefer a lighter dressing Greek yogurt can replace half the mayonnaise for a tangier profile with fewer calories.
Serving Suggestions
Serve this pasta salad slightly chilled but not ice cold to allow the flavors to fully express themselves. It pairs wonderfully with grilled proteins like lemon herb chicken or salmon. For a complete spring picnic menu add crusty bread fresh fruit and a sparkling beverage. I love setting this out in a large shallow bowl rather than a deep dish so the colorful ingredients are showcased and everyone can see the beautiful composition.
Historical Context
Pasta salad became an American potluck staple in the 1980s but this version elevates the concept with seasonal produce and a brightness often missing from traditional mayonnaise based versions. Drawing inspiration from Mediterranean flavor combinations the lemon Dijon dressing connects this dish to coastal Italian cuisine where simple fresh ingredients take center stage. The combination of crisp vegetables and al dente pasta creates textural interest that makes this much more than just another pasta salad.
Frequently Asked Questions
- → Can I make this pasta salad ahead of time?
Yes, you can prepare this pasta salad up to four days in advance and store it in a lidded container in the refrigerator. However, the vibrant green color of the asparagus and peas will be most impressive on the day the salad is made.
- → Is there a gluten-free option for this dish?
Absolutely! Simply substitute the elbow macaroni with your favorite gluten-free pasta. Just be sure to follow the cooking instructions on the package as gluten-free pastas often have different cooking times.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta just until al dente (firm to the bite), and immediately rinse under cold water after draining to stop the cooking process. This helps maintain the ideal texture throughout the salad.
- → Can I substitute the mayonnaise with something else?
Yes, you can use Greek yogurt as a lighter alternative to mayonnaise. The recipe suggests Vegenaise, which is a good plant-based option if you prefer a vegan version.
- → What can I serve with this macaroni salad?
This versatile dish pairs wonderfully with grilled proteins like chicken, fish, or tofu. It's perfect for barbecues, picnics, and potlucks, or as a standalone light lunch.
- → How do I know when asparagus is fresh?
Fresh asparagus should have firm, straight stalks with closed, compact tips. The color should be bright green with perhaps a slight purple tinge at the tips. Avoid asparagus with limp stalks or flowering tips.