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

In the last 4 minutes of cooking, add sliced fresh asparagus. During the final minute, toss in the frozen peas.

Drain the pasta, asparagus, and peas in a colander; rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the cooled pasta mixture with chopped sun-dried tomatoes.

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

Pour the dressing over the pasta and vegetable mixture. Toss gently to coat everything evenly.

Serve immediately or chill for an hour for enhanced flavors.