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.
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). Â
- 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.Â
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.Â
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.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
The dressing seems really salty. Does that balance out when tossed with the pasta? Thanks.
Hi Elisa! Thank you for your note. The salt does balance out once tossed with the pasta. However, if you’re concerned and you’ve not yet made the dressing, you can reduce the salt, then add to taste. I hope this helps!
I just discovered your website. I am happy to see the notes you write on this page tucked below the printable recipe.
This was an amazing salad. Big hit with my adult kids especially. I took your advice about cooking and draining the pasta and then cooking the veggies. It worked great but next time I won’t cook the peas. I’ll just let them thaw before adding. Thanks for sharing this since it is asparagus season. A definite keeper.
Hi Cindy! Thank you for your note and giving the recipe a go! SO happy to hear y’all enjoyed it!
This was so good and easy to make! I used penne and veganaise…loved it…thanks for another great recipe!
Hey Delin! Thank you so much for coming back and leaving a note! Hooray! Penne and veganaise is perfect!
Hi,
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.
Hi 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!
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. Thank you!
Hiii 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!
Absolutely loved this salad. I think next time I will up the Mayo just a hair to make it a tad creamier.
You 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!
Reading 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!
Wow 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!
Oh my! Thank you for your note, Lori! The addition of sour cream… totally made my mouth water! YUM!
So 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!
I hope you enjoy this one, Jean… After the rain! Most welcome!