Kara's summer salad recipe is a refreshing and fulfilling pasta salad that has enough protein to be eaten alone as a small meal. The ingredients are more unique and sometimes healthier than those in many other macaroni salad dishes. I recently created this in my own kitchen.
Ingredients
- 1 , 12 ounce
- ½ , 1 pound
- 0.25 cups mayonnaise , more as needed
- 0.25 teaspoons celery seeds
- 0.25 teaspoons paprika
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 , 12 ounce
- 3 large hard-cooked eggs , chopped
- 0.25 cups shredded Cheddar cheese
- 0.25 cups 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 Facts
Per serving
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