Begin by boiling a large pot of salted water over high heat. Once boiling, add the elbow macaroni and cook for 8-10 minutes until al dente.

With 4 minutes left on the pasta, add the sliced asparagus. In the final minute, gently toss in the frozen peas.

Once cooking is complete, drain the pasta, asparagus, and peas, and rinse them under cool running water.

In a large mixing bowl, combine the cooled pasta and vegetables with the chopped sun-dried tomatoes. Chill the mixture for 15-20 minutes.

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

Pour the creamy dressing over the chilled pasta and vegetables, add the parsley and chives, and gently toss to combine.

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