Macaroni Salad Made Over

photo by:kraft

Macaroni salad gets an update with multi-grain pasta, reduced-fat ingredients, less mayo and fewer eggs. Funny, it goes as fast as the original.

time

prep:

40 min

total:

2 hr 40 min

servings

total:

16 servings, 1/2 cup each

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What You Need

1-3/4

cups (8 oz.) multi-grain macaroni, uncooked

cups small broccoli florets

red pepper, chopped

cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

1/4

cup BREAKSTONE’S Reduced Fat Sour Cream

Tbsp. GREY POUPON Dijon Mustard

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.

Kraft Kitchens Tips

Makeover - How We Did It

This classic side salad was made over by decreasing the mayonnaise by half, using reduced fat sour cream in place of half-and-half and decreasing the number of eggs. These simple changes save you 70 calories and 7 grams of fat per serving. We also used multigrain pasta and added Dijon mustard for great flavor.

Special Extra

Sprinkle with paprika or smoked paprika before refrigerating.

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higgy6

posted:5/31/2009

Delicious! I had Kraft fat free mayo on hand and just added a tablespoon of olive oil. Everyone loved it and I will certainly make it again. Thanks for all the great recipes and the wonderful array of products.

pepsipatty

posted:5/29/2009

i will add sweet onions and boiled eggs