Description
This 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 many other macaroni salad dishes out there. This was created in my own kitchen recently, enjoy!
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
Instructions
- 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.
- 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.
- Stir mayonnaise
- celery seed
- paprika
- salt
- and black pepper together in a bowl.
- Toss macaroni
- edamame
- chicken
- eggs
- sunflower seed kernels
- Cheddar cheese
- and green onion in a bowl; add mayonnaise mixture and stir to coat.
- Chill in refrigerator until cold
- 30 to 60 minutes.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 55 mins
Servings: 6