Texture, flavor, creamy and make-ahead easy, Lemon-Dijon Asparagus and Pea Macaroni Salad is packed with spring veggies and is a welcomed creamy macaroni salad to picnics and potlucks. vegan or vegetarian + easily gluten free
Y’all know what time of year it is…. wait for it…
Picnic season!
Of course with that comes BBQ, beach, camping, road trip and alfresco season. So much to love about spring and summer, and with fresh produce making a showing at the farms and farmers markets, inspiration is endless!
So, while I’ve Costa Rica stories to share from our trip late April, I’m saving those for an upcoming post(s) inspired by our trip. The recipe will of course have a tropical theme. But until then, I’ve got picnics on my mind and this creamy macaroni salad!
Macaroni salad recipes always seems to be a favorite. But I wanted to create a spin on the classic that included spring veggies and one I could use plenty of fresh herbs from my tiny herb plot in. With local asparagus finally available, I grabbed two bundles of asparagus and got to work on this macaroni salad recipe; one I’d been contemplating since late winter and the best macaroni salad I’ve made yet!
How to Make Lemon-Dijon Asparagus and Pea Macaroni Salad:
- First, put the pasta on to boil. When the pasta is almost done, plunge the asparagus in with the pasta, then the peas so they can gently blanch. Drain and rinse under cool running water. Toss into a large mixing bowl and chill.
- Next, in a small bowl whisk the mayo, lemon, dijon mustard, garlic salt and pepper.
- Last, to the large mixing bowl, add the sun dried tomatoes, fresh herbs and pour on the dressing. Mix and chill until ready to enjoy!
Lemon-Dijon Asparagus and Pea Macaroni Salad is a lip smackin’, texture rich and creamy macaroni salad that’s fabulous for sharing. It’s easy (something I rarely say when it comes to cooking) to pull together too, requiring only one pot to cook the pasta, asparagus and peas. Whip the dressing up while the pasta chills in the fridge and it’s ready.
A Few Recipe Notes:
- Use your favorite pasta in this creamy macaroni salad recipe, gluten free or not.
- When cooking pasta, I find I almost always cook pasta longer than package directions indicate. This recipe calls for cooking the pasta then adding asparagus and peas late in the pasta cooking process. If not sure how long the pasta will take (and I’ve done this before too, when cooking new-to-me pasta), drain the pasta, reserving the pasta water, and cook the asparagus and peas in the pasta water after the pasta separately. Doing this ensures the pasta is cooked to al dente and not overcooked.
- Make ahead: this creamy macaroni salad looks best on the day it’s made. It can be made a day ahead, and though it still tastes great, I find the vibrant green colors diminished on day two.
- Lemon: I absolutely love the vibrant lip-pucker taste of lemon and this recipe reflects that. If concerned about too much lemon, back off a bit in the dressing by omitting the zest and perhaps the additional 1/2 lemon juiced. It can be adjusted to taste after the dressing is mixed in with the salad.
More Spring Picnic Salads to Love:
- Orzo Salad with Asparagus and Spinach – from Green Valley Kitchen
- Broccoli Slaw with Golden Raisins and Walnuts
- Baby Potatoes with Sun Dried Tomatoes and Caper Dressing – from Foolproof Living
- Shaved Asparagus Quinoa Salad with Lemon Dijon Poppyseed Dressing
- Texas Potato Salad
Lemon-Dijon Asparagus and Pea Macaroni Salad
Texture, flavor, creamy and make-ahead easy, Lemon-Dijon Asparagus and Pea Macaroni Salad is packed with spring veggies and makes a welcome pasta salad to picnics and potlucks. vegan + optionally gluten free
Ingredients
- 2 C (9.5oz / 265g) Elbow Macaroni Pasta* gluten free if needed (see note)
- 1 lb (480g) Fresh Asparagus , tough ends removed and sliced on the bias into bite size pieces
- 1 1/2 C (200g) Frozen Peas
- 2/3 C (120g) Sun-dried Tomatoes marinated, drained and chopped
- 1/3 C (15g) Curly Parsley finely chopped
- 1/3 C (10g) Chives finely chopped
For the Dressing:
- 1/3 C + 1 Tbs (100g) Mayo I like Just Mayo
- 1 1/2 Lemons - juiced + zest from one** (see note)
- 2 Tbs Dijon Mustard
- 1 tsp Garlic minced or grated, about 2 large cloves
- 1 1/2 tsp Fine Sea Salt
- Plenty of Fresh Ground Pepper
Instructions
Cook pasta according to package directions (see note)*. During the last four minutes of cooking, drop the asparagus in with the pasta. During the last minute of cooking, add the peas. Carefully drain and rinse the pasta and veggies in a colander under cool running water, tossing as needed to completely cool. Transfer to a large mixing bowl and place in the refrigerator while mixing the dressing (see below).
Once chilled, pour the dressing over the pasta salad, adjust lemon, salt and ground pepper to taste and serve right away or store in a lidded container for up to four days. The vibrant green color of the veggies is best on the day the salad is made.
For the Dressing:
In a small mixing bowl, whisk together the mayo, lemon zest (if using) and juice** (see notes), mustard, garlic, salt and fresh ground pepper.
Recipe Notes
*Pasta: I find I almost always cook pasta longer than package directions indicate. This recipe calls for cooking the pasta then adding the asparagus then peas late in the pasta cooking process. If not sure how long the pasta will take (and I've done this before too, when using a new to me pasta), drain the pasta, reserving the pasta water, bring the pasta water back to a boil and cook the asparagus and peas in the pasta water as directed in the recipe. Doing this ensures the pasta is cooked to al dente and not overcooked.
**Lemon: I absolutely love the vibrant lip pucker taste of lemon and this recipe reflects that. If concerned about too much lemon, back off a bit in the dressing by omitting the zest and perhaps the additional 1/2 lemon juiced. It can be adjusted to taste after the dressing is mixed in with the salad.
Do you Love Meal Prep Ready Salads? Me Too! Find more like this one and the ones seen below here!
delin says
May 18, 2019 at 7:20 pmThis was so good and easy to make! I used penne and veganaise…loved it…thanks for another great recipe!
Sylvia Alberta says
April 21, 2019 at 6:49 amHi,
Can you substitute greek yogurt for mayo in this recipe without changing the flavor too much? I’m not a huge fan of mayo. Thank you.
Traci says
April 21, 2019 at 12:24 pmHi Sylvia! Although I’ve not tried it, you can certainly give it a go! The lemon in the dressing makes the mayo base tangy, so if you do try greek yogurt maybe back off a bit on the lemon, unless you really love that tangy flavor. If you try it, please let us know how it goes. I hope this helps!
Tracy L Antonioli says
June 2, 2018 at 7:56 pmI made this this afternoon for a get-together this evening and I have to say–this is going on my make for forever list. This is fantastic. And I’m a huge macaroni salad fan. I live in PA, and our macaroni salad is very yellow mustard and relish. And while I like it–I was raised on it after all–this is a fresh new take that will be an addition to my picnics for years to come. Thank you!
Traci says
June 3, 2018 at 2:12 pmHiii Tracy! Thank you so much for your note. I’m so happy to hear this and that it has found a place among your favorites. Hooray for many delicious picnics in the days to come! You’re most welcome!
Jess @choosingchia says
May 24, 2018 at 11:59 amThis looks delicious Traci! Love the addition of sundried tomatoes. Perfect for spring!
Traci says
May 29, 2018 at 1:29 pmThaaank you Jess! xo
CLaudia says
May 24, 2018 at 11:26 amAbsolutely loved this salad. I think next time I will up the Mayo just a hair to make it a tad creamier.
Traci says
May 29, 2018 at 1:28 pmYou made it! So happy to hear, Claudia! And yes to more mayo please! Sometimes I’m not sure.. it’s such a personal thing. But I’m not shy to say how much I do love Mayo! Thank you for your note, Claudia!
Monica Bierma says
May 24, 2018 at 11:17 amReading this post while munching on leftover Sesame Ginger Noodle Salad (ala Traci). I will be trying the Lemon-Dijon Asparagus salad this weekend. As always, thanks Traci!
Liren | Kitchen Confidante says
May 23, 2018 at 5:53 pmThe sundried tomatoes add an unexpected layer of flavor – lovely! This is the perfect spring picnic salad, Traci!
p.s. Your photos are making me swoon. xo
Traci says
May 29, 2018 at 1:27 pmThey add just a little pop of interest without being overbearing. I love them in this salad! xo
amisha says
May 23, 2018 at 11:04 amI am in love with this pasta salad !! as I was reading your post, my mouth started watering! The sun dried tomatoes add such a great contrast of flavor to the other ingredients in it! Gorgeous my friend!
Cannot wait to hear about your trip :) Hopefully I can make it there some day !!!
Stunning shots as always my friend :)
Traci says
May 29, 2018 at 1:27 pmSo much freshness… I knew you’d appreciate it Amisha! xo
Lori L says
May 21, 2018 at 6:33 pmWow I made this tonight and it is soooo good! I will be making this again for sure!! I used half of the mayo and half light sour cream and some special mustard I had though, turned out perfect!
Traci says
May 22, 2018 at 9:52 amOh my! Thank you for your note, Lori! The addition of sour cream… totally made my mouth water! YUM!
Asha Shivakumar says
May 20, 2018 at 10:31 pmTraci, love pasta salads like this and this is so pretty and such flavor bomb. So excited for summer picnics. I cannot wait to hear about your trip my dear. So happy for you!
Hope you had a wonderful weekend.
xoxo
Traci says
May 22, 2018 at 9:59 amAren’t picnics sooo fun! And half the fun is planning and getting ready for one!
Aysegul Sanford says
May 19, 2018 at 12:04 pmNow, as far as I am concerned, this is the most perfect pasta recipe ever. Funny because I am in the process of making a pasta salad recipe and I find so much inspiration in yours as always. Mine is with Mediterranean flavors, but the way you use veggies always inspire me so I might steal some ideas from here. :))
Thanks a million for including my recipe as well.
Can’t wait to hear more about Costa Rica my friend.
<3
Traci says
May 22, 2018 at 9:57 amOh my goodness, Ayse! Thank you for your sweet note.. I’d love to share this salad with you and can’t wait to see your mediterranean spin! :D OMGeee Costa Rica.. where do I begin?
Geraldine | Green Valley Kitchen says
May 19, 2018 at 11:45 amYes to picnics and outdoor al fresco dining! This looks delicious, Traci – I love pasta salads and this one is full of veggies which is always a win win for me. Love that you have chives in there, I’m growing them this year and they are so easy to grow and I’m always looking for new ways to use them. Love the addition of lemon and dijon mustard in the dressing. I’ll have to look out for Just Mayo at the market. And thanks sooo much for sharing one of my recipes – much appreciated! Have a wonderful weekend!
Traci says
May 22, 2018 at 9:56 amThen your chives have those beautiful purple flowers about now… and oh my they’re SO good in this recipe, Geraldine! I love them too and add them to just about everything while they’re growing.
4waystoyummy says
May 19, 2018 at 9:14 amI love the way you “upped” this dish with veggies…and left the mayo in(love a creamy taste that fats give). I say, yes please to this dish!
I also made your Peppita dip last night for a weekend party and it is very good so I am looking forward to serving it!
Traci says
May 22, 2018 at 9:55 amI’m so with you about the fats… I’m sometimes embarrassed to say how much I love mayo! lol! So excited that you tried the Pepita dip! I hope everyone enjoyed it!
Jean says
May 19, 2018 at 7:45 amSo ready for picnics to begin here-if only the rain will stop! When it does I’ll be ready with rhis new recipe. I’m usually the one bringing the salads so this is a welcome addition! Thanks, Traci!
Traci says
May 22, 2018 at 9:53 amI hope you enjoy this one, Jean… After the rain! Most welcome!
Mary Ann | The Beach House Kitchen says
May 19, 2018 at 7:18 amI’m so excited for summer and picnic season too Traci! And macaroni salads are always one of my favorite things to bring. I love the list of ingredients you’ve got going here. The asparagus pea combo always works well, and I bet it’s fabulous with the addition of the sun dried tomatoes. Love the light dressing too! This one will be on my picnic list for sure! Happy weekend!
Traci says
May 22, 2018 at 9:48 amOMGeee me too Mary Ann…. I remember your post about Gram’s macaroni salad.. (and one I still want to make!). SO good!
dr deborah bernstein says
May 19, 2018 at 7:12 amBeautiful as always, Traci! I love everything about this one. You had me at asparagus!
Traci says
May 22, 2018 at 9:47 amThaaank you so much Deb! This is that all purpose bowl I was telling you about… I got it free from a mail order off a ragu jar some 20+ years ago! lol – I use it for everything! But it has some strange painting in the bottom of misc. herbs.. I hope you enjoy the recipe, love! xo
Liz @ Floating Kitchen says
May 19, 2018 at 6:51 amOh love those sun dried tomatoes in here. I need to start adding them to my pasta more regularly. So much flavor! And I want to come and picnic with you this Summer! So let’s plan that, ok? :-)
Traci says
May 22, 2018 at 9:45 amOMGeee I’d love to have a picnic together, Liz! Tell me when! Those tomatoes? They add so much flavor – little pops here and there. And since tomatoes (local) are wayyyy off for us, I decided these little babies would be a perfect addition! :D
Laura | Tutti Dolci says
May 18, 2018 at 6:58 pmSuch a pretty spring salad, bring on picnic season!
Traci says
May 22, 2018 at 9:44 amThank you Laura!!
Emily says
May 18, 2018 at 9:34 amWhat a fun and springy spin on a classic, Traci! So excited for picnic season and eating outdoors again. So much green, and those little bits of sun dried tomatoes add the prettiest pop of color. Hope you have a wonderful weekend friend!
Traci says
May 22, 2018 at 9:36 amThank you Emily! Those bits of tomatoes really brighten the salad.. Why is eating outdoors so much fun? xo