Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook for 8–10 minutes until al dente. Stir occasionally to prevent sticking.

During the last 4 minutes of cooking, add the sliced asparagus to the pot. Then, in the final minute, add the frozen peas. Drain everything together and let it cool.

Immediately rinse the pasta and vegetables under cool running water to stop cooking. Transfer to a large mixing bowl and cool for about 10 minutes.

Once cooled, fold in the sun-dried tomatoes. Cover and chill in the refrigerator 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 dressing over the chilled pasta and vegetables. Add parsley and chives, then toss gently to combine.

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