Begin by bringing a large pot of salted water to a boil over high heat. Add the elbow macaroni, stirring occasionally, and cook according to the package directions until al dente, about 8-10 minutes.

During the last 4 minutes of cooking the macaroni, add the sliced asparagus to the pot. In the final minute, toss in the frozen peas to heat through.

Carefully drain the pasta, asparagus, and peas in a colander, rinse under cool running water and transfer to a large bowl.

In the now-cooled bowl, gently stir in the chopped sun-dried tomatoes. Cover with plastic wrap and chill in the refrigerator for about 15-20 minutes.

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

Once chilled, pour the dressing over the pasta and vegetable mixture. Add the finely chopped curly parsley and chives, and gently toss everything until well-coated.

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