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 the cooking process.

While the pasta cooks, trim the ends of the asparagus and slice it into bite-sized pieces. In a saucepan, bring a small amount of water to a boil and add the asparagus pieces. Blanch for about 2 minutes, then quickly transfer them to an ice bath to keep their bright color.

In a large mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, sea salt, and black pepper.

Add the cooked pasta, blanched asparagus, frozen peas, chopped sun-dried tomatoes, curly parsley, and chives to the dressing. Stir everything together until well combined.

Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving for the flavors to meld.