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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.
40 min
2 hr 40 min
16 servings, 1/2 cup each
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What You Need

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