Creating Lemon-Dijon Asparagus & Pea Macaroni Salad is straightforward if you follow these simple steps:

1. Cook the Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. Blanch the Asparagus: In a separate pot, bring water to a boil. Add the asparagus pieces and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to halt cooking. Drain again.
3. Combine Peas and Asparagus: In a large mixing bowl, combine the thawed peas and blanched asparagus.
4. Prepare the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, garlic powder, salt, and pepper until smooth.
5. Mix Ingredients: Add the cooked macaroni to the bowl with the peas and asparagus. Pour the dressing over the mixture and stir gently until well combined.
6. Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Garnish: Before serving, sprinkle with fresh parsley for an added touch of color and flavor.

These steps will guide you in creating this incredible salad effortlessly.