Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, carrot, celery, onion, green pepper and edamame, parsley and peas.
In a small bowl, combine the lemon, sour cream, mayonnaise, garlic salt, and paprika. Drain pasta well. Add to chicken mixture. Add dressing and toss to coat. Season to taste with salt and black pepper. Cover and refrigerate for at least 1 hour. Lasts for up to 7 days in the refrigerator.