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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 |
1/2 (1 pound) package shelled edamame, or more to taste |
1/4 cup mayonnaise, or more if needed |
1/4 teaspoon celery seed |
1/4 teaspoon paprika |
1/4 teaspoon salt |
1/4 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 |
1/4 cup shredded cheddar cheese |
1/4 cup chopped green onions |
Directions:
1. 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. 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. Stir mayonnaise, celery seed, paprika, salt, and black pepper together in a bowl.
4. Toss macaroni, edamame, chicken, eggs, sunflower seed kernels, Cheddar cheese, and green onion in a bowl; add mayonnaise mixture and stir to coat.
5. Chill in refrigerator until cold, 30 to 60 minutes.
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