Lemon-Dijon Asparagus Pea Macaroni Salad | Quick & Easy
This Lemon-Dijon Asparagus Pea Macaroni Salad is the ultimate summer side dish. After making it countless times for family cookouts, I’ve perfected the balance of tangy, crunchy, and creamy. One bite and you’ll be hooked! If you love recipes like this, you’ll also enjoy Try this with our Crispy Turkey Cobb Salad and Or pair it with our Dill Pickle Pasta Salad.
Why This Lemon-Dijon Asparagus Pea Macaroni Salad | Quick & Easy Is Pure Comfort
- Tangy lemon and Dijon dressing
- Crunchy asparagus and peas
- Creamy pasta for a satisfying side
- Better than store-bought, perfect for summer cookouts
What You'll Need for Lemon-Dijon Asparagus Pea Macaroni Salad | Quick & Easy
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb (450g) elbow macaroni
- 1 lb (450g) asparagus
- 1 cup (150g) frozen peas
- 1/2 cup (120g) mayonnaise
- 1/4 cup (60ml) lemon juice
- 2 tbsp (30ml) Dijon mustard
- Salt and pepper, to taste
- 1 tbsp (15ml) honey (optional)
- 1 tsp (5ml) garlic powder
- 1 tsp (5ml) onion powder
- Optional: Fresh parsley, chopped
- Optional: Red onion, finely chopped
- Optional: Crumbled bacon
📝 Ingredient Notes
- Asparagus: Trim tough ends and cut into bite-sized pieces.
- Peas: No need to thaw.
🛒 Tools & Equipment I Recommend
- Food Processor — Saves time and ensures even cutting of asparagus. → See on Amazon
- Pasta Pot — Keeps pasta from boiling over and makes draining easier. → See on Amazon
How to Make Lemon-Dijon Asparagus Pea Macaroni Salad | Quick & Easy
- Cook pasta: Cook elbow macaroni according to package instructions until al dente. Drain and rinse under cold water. Set aside.
- Prepare asparagus and peas: Trim asparagus ends and cut into bite-sized pieces. Cook asparagus and peas together in boiling water for 2-3 minutes until tender-crisp. Drain and rinse under cold water.
- Make dressing: In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard, honey (if using), garlic powder, onion powder, salt, and pepper.
- Combine: Add cooked pasta, asparagus, and peas to the bowl with the dressing. Gently stir to combine, ensuring all ingredients are well coated.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, garnish with fresh parsley and any desired optional toppings.
Cook's Tips for Perfect Lemon-Dijon Asparagus Pea Macaroni Salad | Quick & Easy
- Common mistake and fix: Don't overcook the pasta or it will become mushy. To prevent this, cook it until al dente and rinse under cold water after draining.
- Time-saving tip: Prepare the asparagus and peas while the pasta is cooking to save time.
- Make-ahead tip: You can make this salad up to a day ahead. Store it in the refrigerator, and give it a quick stir before serving.
Storing & Reheating Lemon-Dijon Asparagus Pea Macaroni Salad | Quick & Easy
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Can be made up to a day ahead. See pro tips.
Freezing Lemon-Dijon Asparagus Pea Macaroni Salad | Quick & Easy
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Best substitution: You can substitute the asparagus with green beans or broccoli.
- Make-ahead: See pro tips.
- Scaling: This recipe can easily be doubled or halved to suit your needs.
- Troubleshooting: If the dressing seems too thick, add a little water or lemon juice to thin it out.
Want to level up this recipe?
Quality Mayonnaise — A good mayonnaise makes all the difference in this salad. It adds creaminess and enhances the flavors of the other ingredients. → Check price on Amazon
Lemon-Dijon Asparagus Pea Macaroni Salad | Quick & Easy
Ingredients
Main Ingredients
- 1 lb (450g) elbow macaroni
- 1 lb (450g) asparagus
- 1 cup (150g) frozen peas
- 1/2 cup (120g) mayonnaise
- 1/4 cup (60ml) lemon juice
- 2 tbsp (30ml) Dijon mustard
Seasonings
- Salt and pepper, to taste
- 1 tbsp (15ml) honey (optional)
- 1 tsp (5ml) garlic powder
- 1 tsp (5ml) onion powder
Optional Toppings
- Fresh parsley, chopped
- Red onion, finely chopped
- Crumbled bacon
Instructions
- Cook pasta: Cook elbow macaroni according to package instructions until al dente. Drain and rinse under cold water. Set aside.
- Prepare asparagus and peas: Trim asparagus ends and cut into bite-sized pieces. Cook asparagus and peas together in boiling water for 2-3 minutes until tender-crisp. Drain and rinse under cold water.
- Make dressing: In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard, honey (if using), garlic powder, onion powder, salt, and pepper.
- Combine: Add cooked pasta, asparagus, and peas to the bowl with the dressing. Gently stir to combine, ensuring all ingredients are well coated.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, garnish with fresh parsley and any desired optional toppings.
Notes
- Chef tip: For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Best substitution: You can substitute the asparagus with green beans or broccoli.
- Make-ahead: See pro tips.
- Scaling: This recipe can easily be doubled or halved to suit your needs.
- Troubleshooting: If the dressing seems too thick, add a little water or lemon juice to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made up to a day ahead. See pro tips.
Nutrition Per Serving
- Calories: 350
- Protein: 10g
- Fat: 16g
- Carbs: 40g
- Fiber: 4g
- Sugar: 4g
- Sodium: 400mg
- Cholesterol: 10mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Lemon-Dijon Asparagus Pea Macaroni Salad | Quick & Easy FAQs
Yes, you can make it up to a day ahead. See pro tips.
This could be due to overcooking the pasta or not using enough dressing. To prevent this, cook the pasta until al dente and ensure you use enough dressing to coat all the ingredients.
No, this recipe is not suitable for the air fryer. It's best made in a pot on the stove.
Greek yogurt is a good substitute for mayonnaise in this recipe. It will make the salad lighter and healthier.
Yes, you can use fresh peas instead of frozen. Cook them for a little longer to ensure they're tender.
A Warm Final Note
I can’t wait for you to try Lemon-Dijon Asparagus Pea Macaroni Salad | Quick & Easy and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
