Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions, usually around 8-10 minutes. When there are about 4 minutes left, carefully add the chopped asparagus to the pot. In the final minute of cooking, stir in the frozen peas.

Once the pasta, asparagus, and peas are cooked, drain the mixture in a colander. Rinse under cool, running water for about 30 seconds to stop the cooking process and help cool everything down. Shake the colander gently to remove excess water.

In a large mixing bowl, combine the cooled pasta, asparagus, peas, and chopped sun-dried tomatoes. Toss gently and cover to chill in the refrigerator for about 15 minutes.

While the salad base chills, whisk together in a small bowl the mayo, lemon juice, lemon zest, Dijon mustard, and minced garlic until smooth. Season with fine sea salt and freshly ground pepper to taste.

After the salad base has chilled, stir in the finely chopped curly parsley and chives. Add the dressing prepared and toss to combine.

Transfer the finished salad to a serving bowl and enjoy immediately, or store it in a lidded container in the refrigerator for up to four days.