Begin by bringing a large pot of salted water to a boil. Once bubbling, add the elbow macaroni and cook for 8-10 minutes until al dente.

With 4 minutes left, add the chopped asparagus to the pot to steam slightly. Stir in frozen peas in the final minute.

Drain the pasta and veggies in a colander and rinse under cool water to halt cooking. Transfer to a large bowl to cool.

Once cooled, add the chopped sun-dried tomatoes and stir. Cover with plastic wrap and chill in the refrigerator for 15-20 minutes.

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

Remove the pasta mixture from the refrigerator and pour the creamy dressing over it. Add chopped parsley and chives, then toss gently.

Serve immediately for the best flavor and texture or store in an airtight container in the fridge for up to 4 days.