This fresh and colorful salad is perfect for warm days when you want something light and satisfying. Packed with crisp veggies and a zesty dressing, it’s an easy way to enjoy the flavors of summer.
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook it until it’s tender but still has a bit of a bite, about 8 minutes. Drain the pasta and set it aside. In the same way, cook the edamame in boiling water for about 10 minutes, then drain and rinse them under cold water to cool them down.
While the pasta and edamame are cooking, mix together the mayonnaise, celery seed, paprika, salt, and black pepper in a bowl.
Once everything is ready, combine the macaroni, edamame, cooked chicken, chopped hard-boiled eggs, sunflower seeds, shredded Cheddar, and sliced green onions in a large bowl. Pour the mayo mixture over and toss everything gently until it’s well coated.
Pop the salad in the fridge for at least half an hour to let the flavors come together and serve it nice and chilled.
- Use the freshest vegetables you can find for the best flavor.
- Chill your ingredients before assembling to keep the salad crisp.
- Add a squeeze of lemon juice just before serving to brighten the taste.
This salad is fresh, light, and perfect for warm days. It combines crisp vegetables with bright flavors that refresh your palate. It’s easy to make and great for sharing with friends and family.
Serve this salad alongside grilled chicken or fish for a balanced meal. It also pairs well with crusty bread or a light pasta dish. For a fun twist, add some toasted nuts or crumbled cheese on top.
Store leftovers in an airtight container in the refrigerator. It’s best eaten within 1-2 days to keep the vegetables crisp. Keep any dressing separate until ready to serve to avoid sogginess.
