Kara s Summer Salad

1 (12 ounce) package elbow macaroni

½ (1 pound) package shelled edamame, or more to taste

¼ cup mayonnaise, or more if needed

¼ teaspoon celery seed

¼ teaspoon paprika

¼ teaspoon salt

¼ 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

¼ cup shredded Cheddar cheese

¼ cup chopped green onions

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.