Begin by bringing a large pot of salted water to a boil over high heat. Add elbow macaroni pasta and cook until al dente, about 8 to 10 minutes.

In the last 4 minutes of the pasta cooking, stir in the chopped asparagus. Then, in the final minute, add the frozen peas to the pot.

Carefully drain the mixture in a colander. Rinse under cool running water to stop the cooking process and prevent them from becoming mushy.

Stir in roughly chopped sun-dried tomatoes and refrigerate for 15 to 20 minutes to let the flavors meld.

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

Pour the creamy dressing over the chilled pasta and vegetable mixture, tossing gently to combine. Fold in the chopped parsley and chives.

Serve immediately or store in an airtight container in the fridge for up to 4 days.