Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally. Drain and cool slightly.

With 4 minutes left on the pasta timer, add sliced asparagus to the pot. During the final minute, add frozen peas.

Drain pasta and veggies under cold running water to stop cooking. Transfer to a large mixing bowl.

Stir in chopped sun-dried tomatoes with the cooled macaroni and vegetables. Chill in the refrigerator for about 15-20 minutes.

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

Pour dressing over chilled pasta and vegetable mixture. Add parsley and chives, then toss until combined.

Serve immediately or cover and refrigerate for up to four days.