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Vegan
Ingredients 0/12
Reasons You'll Love It
This salad is a fresh and vibrant way to enjoy the best flavors each season has to offer. It combines crisp textures with bright, natural ingredients that make every bite refreshing and satisfying.
Cooking Hints
- Use the freshest produce you can find for the best flavor and texture.
- Lightly toast any nuts or seeds before adding them to enhance their crunch and aroma.
- Dress the salad just before serving to keep the greens crisp and prevent sogginess.
- Lightly toast any nuts or seeds before adding them to enhance their crunch and aroma.
- Dress the salad just before serving to keep the greens crisp and prevent sogginess.
Step 1
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until it’s tender but still has a bit of bite, about 8 minutes. Drain and set aside. In the same way, boil the edamame for about 10 minutes, then drain and rinse them under cold water to cool.
Step 2
In a small bowl, mix together the mayonnaise, celery seed, paprika, salt, and pepper until well combined. In a bigger bowl, combine the cooked macaroni, edamame, chicken, chopped eggs, sunflower seeds, shredded Cheddar, and sliced green onions. Pour the mayo mixture over everything and gently toss until everything is nicely coated.
Step 3
Pop the salad in the fridge for at least 30 minutes to let the flavors come together and serve it chilled.
Perfect Side Pairings
This salad pairs wonderfully with grilled chicken or fish for a light meal. It also works well as a colorful side dish at barbecues or dinner parties, bringing a burst of freshness to the table.
How To Refrigerate This Dish
Store any leftovers in an airtight container in the refrigerator. Keep the dressing separate until ready to eat to maintain the salad’s crispness. Consume within 1-2 days for the best taste and texture.
22
people cooked this recipe
