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Salads & sides

Macaroni Salad Made Over

Macaroni Salad Made Over recipe
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
Magazine Acquisition

What You Need

1-3/4
cups  multi-grain elbow macaroni, uncooked
3
cups  small broccoli florets
1
 red pepper, chopped
1
cup  KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2
Tbsp.  GREY POUPON Dijon Mustard
2
 hard-cooked eggs, chopped

Make It

COOK macaroni in large saucepan as directed on package, omitting salt and 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 until blended. 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 number of hard-cooked eggs, adding Dijon mustard, substituting reduced-fat sour cream for the half-and-half, and preparing the salad with multi-grain pasta and reduced-fat mayonnaise. These simple changes will save you 70 calories and 8 grams of fat per serving.
Special Extra
Sprinkle with paprika or smoked paprika before refrigerating.
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