Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 8–10 minutes, or until al dente.

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

Drain the mixture and rinse under cold water for 1–2 minutes to halt the cooking process.

In a large bowl, combine the drained pasta and vegetables with sun-dried tomatoes and chill for 15–20 minutes.

In a separate bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper.

Pour the dressing over the pasta mixture and gently fold in chopped parsley and chives.

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