Friday, May 29, 2009
Lighter Macaroni Salad
this summer staple has been lightened up and still tastes fabulous~you can also omit the eggs
What You Need!
1-3/4 cups (8 oz.) multi-grain macaroni, uncooked
3 cups small broccoli florets
1 red pepper, chopped
1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 cup Reduced Fat Sour Cream
2 Tbsp. Dijon Mustard
2 hard-cooked eggs, chopped
COOK macaroni in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
MIX mayo, sour cream and mustard in large bowl. Stir in macaroni mixture and eggs.
REFRIGERATE 2 hours or until chilled.
Recipe and pic courtesy of Kraft Kitchens