Creating the Lemon-Dijon Asparagus and Pea Macaroni Salad is simple with these easy-to-follow steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.

2. Blanch the Asparagus: In a separate pot, bring water to a boil. Add the asparagus pieces and blanch for about 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to cool. Drain and set aside.

3. Prepare the Peas: If using frozen peas, run them under warm water until thawed. If using fresh peas, blanch them in boiling water for 1-2 minutes, then transfer to an ice bath.

4. Combine Ingredients: In a large mixing bowl, add the cooked macaroni, blanched asparagus, peas, cherry tomatoes, red onion, and crumbled feta cheese (if using).

5. Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth and creamy.

6. Mix Salad and Dressing: Pour the dressing over the pasta and vegetable mixture. Toss gently to coat all ingredients evenly.

7. Taste and Adjust: Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if desired.

8. Chill: For best flavor, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

9. Garnish: Just before serving, sprinkle with fresh parsley for an added pop of color and flavor.

10. Serve: Enjoy your Lemon-Dijon Asparagus and Pea Macaroni Salad as a refreshing side dish or a light main course.