Lemon-Dijon Asparagus and Pea Macaroni Salad

INGREDIENTS

2 cups

/ 265g) Elbow Macaroni Pasta* (gluten free if needed (see note))

1 lb

Fresh Asparagus (, tough ends removed and sliced on the bias into bite size pieces)

1 1/2 cups

Frozen Peas

2/3 cup

Sun-dried Tomatoes (marinated, drained and chopped)

1/3 cup

Curly Parsley (finely chopped)

1/3 cup

Chives (finely chopped)

1/3 cup

+ 1 Tbs (100g) Mayo (I like Just Mayo)

1 1/2

Lemons - juiced + zest from one** ((see note))

2 tbsp

Dijon Mustard

1 tsp

Garlic (minced or grated, about 2 large cloves)

1 1/2 tsp

Fine Sea Salt

Plenty of Fresh Ground Pepper