Make life easy by preparing this lemon Dijon asparagus and pea macaroni salad meal ahead of time. It's packed with tasty vegetables making this a great vegan and vegetarian dish to bring to gatherings like picnics and potlucks.
2 Tbs Dijon Mustard
1/3 C + 1 Tbs (100g) Mayo I like Just Mayo
1 1/2 Lemons - juiced + zest from one** (see note)
For the Dressing:
1/3 C (10g) Chives finely chopped
1/3 C (15g) Curly Parsley finely chopped
2/3 C (120g) Sun-dried Tomatoes marinated, drained and chopped
1 1/2 C (200g) Frozen Peas
1 lb (480g) Fresh Asparagus , tough ends removed and sliced on the bias into bite size pieces
2 C (9.5oz / 265g) Elbow Macaroni Pasta* gluten free if needed (see note)
1 tsp Garlic minced or grated, about 2 large cloves
1 1/2 tsp Fine Sea Salt
Plenty of Fresh Ground Pepper
Want to see the entire recipe? Click here Published June 15, 2018.