Lemon-Dijon Asparagus and Pea Macaroni Salad

vanillaandbean.com

Kate Alexander

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 ½ C (200g) Frozen Peas

⅔ C (120g) Sun-dried Tomatoes marinated, drained and chopped

⅓ C (15g) Curly Parsley finely chopped

⅓ C (10g) Chives finely chopped, add chive flowers too for garnish if available.

subheading: For the Dressing:

⅓ C 1 Tbs (100g) Mayo I like Vegenase

1 ½ Lemons - juiced zest from one** (see note)

2 Tbs Dijon Mustard

1 tsp Garlic minced or grated, about 2 large cloves

1 ½ tsp Fine Sea Salt

Plenty of Fresh Ground Pepper

Directions at vanillaandbean.com

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