Kara'S Summer Salad

• 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

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.

elbow macaroni, edamame, mayonnaise, celery, paprika, salt, ground black pepper, chicken, eggs, sunflower seed kernels, cheddar cheese, green onions

Taken from www.allrecipes.com/recipe/221135/karas-summer-salad/ (may not work)