Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the elbow macaroni and cook according to package instructions for about 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.

In the last 4 minutes of cooking, gently stir in the sliced asparagus. Add the frozen peas during the final minute.

After the pasta and vegetables are cooked, drain the mixture in a colander. Rinse under cold water to cool down the ingredients.

Once cooled, stir in the chopped sun-dried tomatoes and chill the mix in the refrigerator for about 15-20 minutes.

Prepare the dressing by whisking together the mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, fine sea salt, and fresh ground pepper until smooth.

Retrieve the chilled pasta and vegetable mixture, pour the creamy dressing over the top, and add the finely chopped parsley and chives. Gently toss until well-coated.

Serve immediately or store in an airtight container in the refrigerator for up to 4 days.