Bring a large pot of salted water to a rolling boil. Add elbow macaroni pasta and cook according to package instructions until al dente, about 8 to 10 minutes. In the last 4 minutes, add chopped asparagus, and in the last minute, toss in frozen peas.

Carefully drain the pasta and vegetables in a colander. Rinse briefly under cold water to halt the cooking process.

Stir in marinated sun-dried tomatoes with the cooled pasta, asparagus, and peas. Cover and refrigerate for 15 to 20 minutes.

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

Remove pasta mixture from refrigerator. Pour prepared dressing over and toss gently. Add finely chopped parsley and chives.

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