Begin by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente, typically around 8 to 10 minutes.

With about 4 minutes remaining in the pasta cooking time, gently stir in the sliced fresh asparagus. In the final minute, add the frozen peas, stirring to combine.

Once the pasta and vegetables are cooked, carefully drain the mixture using a colander. Rinse under cool running water for about 30 seconds.

Transfer the cooled pasta mixture into a large mixing bowl. Add the chopped sun-dried tomatoes and toss lightly. Cover and refrigerate for about 15 to 20 minutes.

In a separate bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper.

Remove the chilled pasta mixture from the refrigerator and pour the dressing over it. Gently toss together until the pasta and veggies are evenly coated.

Your vibrant salad is now ready to serve! Enjoy immediately or store in an airtight container in the refrigerator for up to four days.