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
Make It!
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
www.kraftkitchens.com