Name: Kara's Summer Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Elbow macaroni - 1 (12 ounce) package; Shelled edamame, or more to taste - ½ (1 pound) package; Mayonnaise, or more if needed - ¼ cup; Celery seed - ¼ teaspoon; Paprika - ¼ teaspoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Premium canned chicken, minced - 1 (12 ounce) can; Hard-cooked eggs, chopped - 3; Sunflower seed kernels, or to taste - 2 tablespoons; Shredded Cheddar cheese - ¼ cup; Chopped green onions - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Kara's Summer Salad

1. Elbow macaroni - 1 (12 ounce) package

2. Shelled edamame, or more to taste - ½ (1 pound) package

3. Mayonnaise, or more if needed - ¼ cup

4. Celery seed - ¼ teaspoon

5. Paprika - ¼ teaspoon

6. Salt - ¼ teaspoon

7. Ground black pepper - ¼ teaspoon

8. Premium canned chicken, minced - 1 (12 ounce) can

9. Hard-cooked eggs, chopped - 3

10. Sunflower seed kernels, or to taste - 2 tablespoons

11. Shredded Cheddar cheese - ¼ cup

12. Chopped green onions - ¼ cup

How to cook deliciously - Kara's Summer Salad

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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

5. Stage

Chill in refrigerator until cold, 30 to 60 minutes.