Kara's Summer Salad

Ingredients

• 1 package elbow macaroni , 12 ounce
• 0.5 packages shelled edamame , 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 can premium canned chicken , 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. 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. 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. 3

   Combine mayonnaise, celery seeds, paprika, salt, and black pepper in a small bowl.

4. 4

   Toss macaroni, edamame, chicken, eggs, cheese, green onions, and sunflower seeds together in a bowl; add mayonnaise mixture and stir to coat.

5. 5

   Chill in the refrigerator until cold, 30 to 60 minutes.