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

During the last four minutes of cooking, add sliced asparagus to the boiling water. In the final minute, toss in the frozen peas directly from the freezer.

Carefully pour the pasta and vegetable mixture into a colander to drain, then immediately rinse under cool running water.

Transfer the cooled pasta and vegetable mixture into a large mixing bowl. Add chopped sun-dried tomatoes, stirring gently to combine. Cover the bowl and refrigerate for about 15 minutes.

In a separate bowl, whisk together mayonnaise, lemon juice and zest, Dijon mustard, minced garlic, sea salt, and fresh ground pepper until smooth.

Once the pasta mixture is chilled, pour the dressing over it. Gently toss in chopped curly parsley and chives.

Taste the pasta salad and adjust the seasonings as needed. Serve chilled.