Summer Salad by Kara

Ingredients

• 1 (12 ounce) package elbow macaroni
• ½ (1 pound) package shelled edamame, or more to taste
• ¼ cup mayonnaise, or more if needed
• ¼ teaspoon celery seed
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 (12 ounce) can premium canned chicken, minced
• 3 hard-cooked eggs, chopped
• 2 tablespoons sunflower seed kernels, or to taste
• ¼ cup shredded Cheddar cheese
• ¼ cup chopped green onions

Step 1

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it until it’s tender but still has a bit of a bite, about 8 minutes. Drain the pasta and set it aside. In the same way, cook the edamame in boiling water for about 10 minutes, then drain and rinse them under cold water to cool them down.

Step 2

While the pasta and edamame are cooking, mix together the mayonnaise, celery seed, paprika, salt, and black pepper in a bowl.

Step 3

Once everything is ready, combine the macaroni, edamame, cooked chicken, chopped hard-boiled eggs, sunflower seeds, shredded Cheddar, and sliced green onions in a large bowl. Pour the mayo mixture over and toss everything gently until it’s well coated.

Step 4

Pop the salad in the fridge for at least half an hour to let the flavors come together and serve it nice and chilled.