Savor the Season: Fresh Summer Salad Recipe

Ingredients

• 1 package of elbow macaroni (12 ounces)
• ½ package of shelled edamame (1 pound), or more as desired
• ¼ cup of mayonnaise, or more to adjust consistency
• ¼ teaspoon of celery seed, for a hint of flavor
• ¼ teaspoon of paprika, for a touch of spice
• ¼ teaspoon of salt, to enhance taste
• ¼ teaspoon of ground black pepper, for a subtle kick
• 1 can of minced premium canned chicken (12 ounces)
• 3 hard-cooked eggs, roughly chopped
• 2 tablespoons of sunflower seed kernels, or to suit your preference
• ¼ cup of shredded Cheddar cheese, for a creamy texture
• ¼ cup of chopped green onions, for a fresh finish

Step 1

Let's start by bringing a big pot of water to a gentle boil, adding a pinch of salt for flavor. Once the water is bubbling, toss in the elbow macaroni and let it cook, stirring occasionally, until it's just tender with a bit of bite, around 8 minutes. Drain the macaroni and set it aside.

Step 2

In the same pot of simmering water, add the edamame and let them cook for about 10 minutes. Drain the edamame, give them a quick rinse with cold water, and set them aside.

Step 3

Now, in a mixing bowl, combine mayonnaise, a sprinkle of celery seed, a dash of paprika, some salt, and a crack of black pepper. Mix everything together well.

Step 4

In a separate large bowl, toss together the cooked macaroni, edamame, shredded chicken, hard-boiled eggs, sunflower seed kernels, grated Cheddar cheese, and chopped green onion. Pour the mayonnaise mixture over the ingredients and gently mix everything until well coated.

Step 5

Pop the bowl in the refrigerator and let it chill for 30 to 60 minutes until it's nice and cold. This will allow the flavors to meld together perfectly before serving.