Bring a large pot of salted water to a boil. Add elbow macaroni pasta and cook according to package directions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain the pasta and set it aside to cool slightly.

In the final four minutes of the pasta cooking time, add the chopped fresh asparagus to the pot. During the last minute, gently toss in the frozen peas. Drain the mixture together with the pasta and rinse it under cold water.

In a large mixing bowl, combine the cooled elbow macaroni, blanched asparagus, sweet peas, and chopped sun-dried tomatoes. Cover and chill in the refrigerator.

In a separate bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, sea salt, and pepper until smooth and creamy. Adjust seasoning to taste.

Once chilled, sprinkle the curly parsley and chives over the salad, then pour the dressing on top. Toss gently to coat all ingredients.

Taste the salad and adjust seasoning if necessary. Serve immediately or store in an airtight container for up to four days.