Bring 2 liters of water to a boil. Add 1 tablespoon of salt, then stir in 1½ cups elbow macaroni. Cook on medium heat until just al dente. Stir occasionally to prevent sticking.

While the macaroni cooks, trim the woody ends off your asparagus. Chop the tops into larger pieces and the stems a bit smaller. Set aside in a bowl.

Two minutes before the macaroni is done, add the chopped asparagus and 1 cup frozen green peas. Cook until bright and crisp-about 2 minutes more.

Drain everything and rinse under cold water. This stops the cooking and locks in that fresh texture.

In a heated skillet, fry 5 strips of bacon until crispy on both sides. Drain on paper towels, stack, and chop into bite-sized bits.

Chop 2 boiled eggs into small chunks. Finely dice ¼ red onion. Add both to the salad bowl.

Finely chop 1 tbsp dill and 1 tbsp parsley (or sub with chives if preferred). Add herbs to the mix for a burst of garden-fresh flavor.

In a bowl, whisk together: 1 cup mayo, ½ cup Greek yogurt, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tbsp sugar, Pinch of salt, ¼ tsp black pepper, 2 tbsp apple cider vinegar or lemon juice Whisk until smooth and creamy.

Add 2/3 of the dressing to the pasta and veggie mix. Toss gently so you don’t break the pasta. Cover with plastic wrap and refrigerate for at least 4 hours (or overnight).

Before serving, stir in the remaining 1/3 of the dressing to revive the salad’s creaminess. Garnish with a sprinkle of chopped parsley, and serve chilled.