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

In the last 4 minutes of cooking the macaroni, add the sliced asparagus pieces to the pot.

Just one minute before you plan to drain the pasta, stir in the frozen peas.

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

Transfer the cooled pasta and vegetable mixture to a large mixing bowl. Add the chopped sun-dried tomatoes, and gently stir to combine.

In a separate medium bowl, whisk together the mayonnaise, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, fine sea salt, and freshly ground pepper.

Once the pasta and vegetable mixture is cooled, pour the prepared dressing over it. Add the finely chopped curly parsley and chives.

You can serve the salad immediately or refrigerate for up to 4 days.