Boil salted water in a large pot, add elbow macaroni, and cook for 8-10 minutes until al dente.

During the last 4 minutes of cooking, add sliced asparagus. In the final minute, mix in the frozen peas.

Drain the pasta and veggie mixture in a colander, then rinse under cool water.

Transfer the cooled mixture to a large bowl and stir in the chopped sun-dried tomatoes. Chill in the fridge for 15-20 minutes.

In another bowl, whisk together mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper until smooth.

Pour the dressing over the chilled pasta and veggies. Add curly parsley and chives, then toss gently.

Serve the salad immediately or refrigerate for up to 4 days.