Kara’s Summer Salad
Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
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.