Macaroni Salad

1. Cook noodles in a large pot of salted boiling water until tender, about 8-10 minutes. Drain and run under cold water until cooled. Transfer to a large bowl.

2. Combine mayo, sour cream, sugar, salt, celery seeds and pepper in a small bowl.

3. Add celery, carrot, onion, spinach, edamame, cheddar and dressing to the noodles and stir to combine.

4. Transfer to a serving bowl. Cover and refrigerate until cold, at least 2 hours.

Macaroni Salad

Serves 12

All you need:

12 oz. elbow macaroni noodles

3/4 cup mayo

3/4 cup sour cream

2 teaspoons sugar

1 teaspoon salt

3/4 teaspoon celery seed

Freshly ground black pepper, to taste

3 celery stalks, diced small

1 cup shredded carrot

1 small sweet onion, finely chopped

1 cup chopped baby spinach

1 cup frozen shelled edamame, thawed

1/2 cup shredded sharp cheddar cheese

All you do:

1. Cook noodles in a large pot of salted boiling water until tender, about 8-10 minutes. Drain and run under cold water until cooled. Transfer to a large bowl.
2. Combine mayo, sour cream, sugar, salt, celery seed and pepper in a small bowl.
3. Add celery, carrot, onion, spinach, edamame, cheddar and dressing and stir to combine.
4. Transfer to a serving bowl. Cover and refrigerate until cold, at least 2 hours.