Kara's Summer Salad

Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 483 Calories

Ingredients

• 3 hard-cooked eggs, chopped
• 1 (12 ounce) package elbow macaroni
• 1 (12 ounce) can premium canned chicken, minced
• 2 tablespoons sunflower seed kernels, or to taste
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.25 teaspoon paprika
• 0.25 cup chopped green onions
• 0.25 teaspoon celery seed
• 0.25 cup shredded Cheddar cheese
• 0.5 (1 pound) package shelled edamame, or more to taste
• 0.25 cup mayonnaise, or more if needed

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

Step 2

Bring a large pot of lightly salted water to a boil. Cook edamame in boiling water for 10 minutes; drain. Rinse with cold water; drain.

Step 3

Stir mayonnaise, celery seed, paprika, salt, and black pepper together in a bowl.

Step 4

Toss macaroni, edamame, chicken, eggs, sunflower seed kernels, Cheddar cheese, and green onion in a bowl; add mayonnaise mixture and stir to coat.

Step 5

Chill in refrigerator until cold, 30 to 60 minutes.