Texture, flavor, creamy and make-ahead easy, Lemon-Dijon Asparagus and Pea Macaroni Salad is packed with veggies and is a welcomed summer and spring pasta salad at picnics, BBQs and potlucks. Cooking the pasta, then blanching the asparagus and peas in one pot means clean up’s a snap! This recipe comes together in about 30 minutes, and is a community favorite.
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this post was updated May 2026 to include new step by step photos and tips. the original recipe is unchanged.
A Perfect Picnic Asparagus Pasta Salad
Y’ll know what time of year it is….
…BBQ, beach, camping, road trip and alfresco season (plus more!). So much to love about spring and summer, and with fresh produce making a showing at the farms and farmers markets, it’s also time for hearty salad recipes!
I’m all in for classic pasta salads, but wanted something a little more veggie forward to share with y’all. To create a new pasta salad, I included spring and early summer veggies with plenty of fresh herbs, sun-dried tomatoes for pops of bold flavor and texture and an ultra creamy lemony dressing for a winning combination.
While this is a pasta salad I return to every year, more importantly, this macaroni salad with peas and asparagus has become a reader favorite! If you’ve tried my Lemon Orzo Asparagus Pasta Salad, you may have two favorites now (wink)!
This Recipe Is
- simple to make in about 30 minutes
- tangy, with a little crunch from the asparagus
- veggie packed
If you enjoy hearty seasonally inspired hearty dinner salad recipes, you’ll enjoy this asparagus macaroni salad.
“I 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. “
Tracy
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How to Make Asparagus and Pea Macaroni Salad
step by step
This peas and asparagus pasta salad is a lip smackin’, texture rich creamy macaroni salad that’s ideal for sharing. It’s easy to pull together too, requiring only one pot to cook the pasta, asparagus and peas. Whip the dressing up while the pasta and veggies chill in the fridge, dress, toss and it’s ready!
What to Serve with Asparagus Pasta Salad
Peas and asparagus pasta salad can be shared along side just about any recipe you’d grill or share with BBQ sauce. Also, it makes a delicious pairing with sandwiches and lettuce wraps. Here are a few recipes I love sharing this pasta salad with:
Traci’s Tips
- Make it Gluten Free or Gluten Full: Use your favorite pasta in this creamy macaroni salad recipe, gluten free or not.
- Make it Vegan or Vegetarian: To keep this pasta salad with peas egg free, I like Vegenaise brand mayonnaise. However, feel free to use your favorite mayo!
- Make ahead: this creamy macaroni and pea salad looks best on the day it’s made. Make it a day ahead if desired, however, it still tastes great. But I find the vibrant green colors diminish on day two.
Lemon-Dijon Asparagus and Pea Macaroni Salad
Ingredients
- 2 cups (9.5 ounces / 265 grams) Elbow Macaroni Pasta, gluten free if needed (see note*)
- 1 pound (480 grams) Fresh Asparagus, , tough ends removed and sliced on the bias into 1 – 1 1/4 inch pieces
- 1 1/2 cups (200 grams) Frozen Peas
- 2/3 cup (120 grams) Sun-dried Tomatoes, marinated, drained and chopped
- 1/3 cup (15 grams) Curly Parsley, finely chopped
- 1/3 cup (10 grams) Chives, finely chopped, add chive flowers too for garnish if available.
For the Dressing:
- 1/3 cup + 1 tablespoons (100 grams) Mayo, I like Vegenase
- 1 1/2 Lemons – juiced + zest from one, about 1/3 cup (see note** – adjust to taste)
- 2 tablespoons Dijon Mustard
- 1 teaspoon Garlic, minced or grated, about 2 large cloves
- 1 1/2 teaspoons 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 pasta and veggies to a large mixing bowl, stir in the sun dried tomatoes and place in the refrigerator while mixing the dressing (see below).
- Once chilled, sprinkle with parsley, and chives then pour the dressing over the pasta salad, gently toss. Adjust lemon, salt and ground pepper to taste. Sprinkle with chive flowers if using and serve right away or store in a lidded container for up to four days in the refrigerator. 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.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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I’ve made this yummy salad several times for family get-togethers and it’s a huge hit. I’ve made it with both dried and fresh dill and it’s good either way.
Best news, Tonia! Thank you for your note and dill tip. So glad everyone’s enjoying the salad!