Kara's Refreshing Summer Salad Recipe

Ingredients

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

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water, drain, and set aside.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water for 10 minutes; drain. Rinse with cold water, drain, and set aside.
3. Combine mayonnaise, celery seeds, paprika, salt, and black pepper in a small bowl.
4. Toss macaroni, edamame, chicken, eggs, cheese, green onions, and sunflower seeds together in a bowl; add mayonnaise mixture and stir to coat.
5. Chill in the refrigerator until cold, 30 to 60 minutes.

Nutrition

• Calories: 483 kcal
• Fat Content: 20 g
• Fiber Content: 4 g
• Sugar Content: 2 g
• Sodium Content: 504 mg
• Protein Content: 29 g
• Cholesterol Content: 150 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g