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16 servings, 1/2 cup each
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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.
Sprinkle with paprika or smoked paprika before refrigerating.
The colorful broccoli and red peppers team up to provide a good source of both vitamins A and C in this made-over version of a classic side dish.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Tasteless and dry.
Not the best macaroni salad I've ever had, but it was pretty good. My husband really liked it. I do not think I would make it again simply because I like to try other recipes.
its really simple and delicious...I made it for my stepson's 18th birthday...everybody liked it.