This is a refreshing and fulfilling pasta salad that has enough protein to be eaten alone as a small meal. The ingredients are more unique and sometimes healthier than many other macaroni salad dishes out there. This was created in my own kitchen recently, enjoy!
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.
Per Serving: 483 calories; protein 29.1g; carbohydrates 47.1g; fat 19.5g; cholesterol 149.6mg; sodium 504.3mg.