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

With 4 minutes left on the timer, toss in the sliced asparagus pieces. When 1 minute is left, add the frozen peas directly to the pot.

Once cooked, drain in a colander and rinse under cool running water to stop the cooking process. Transfer to a large mixing bowl.

Add the chopped sun-dried tomatoes to the bowl and stir gently to combine. Let chill for 15-20 minutes.

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

Pour the dressing over the chilled pasta and vegetable mixture. Add the parsley and chives, tossing gently until well coated.

Serve immediately or cover and refrigerate for about 30 minutes for best flavor.