Tossed with chopped hard-cooked eggs and tender cooked broccoli and cauliflower florets, our macaroni salad is a hearty take on the picnic favorite.
What You Need
Original recipe yields 16 servings
1-3/4 cups whole grain elbow macaroni, uncooked
1-1/2 cups each small broccoli and cauliflower florets
1 red pepper, chopped
1 cup KRAFT Bacon Flavored Reduced Fat Mayonnaise
1/4 cup plain nonfat Greek-style yogurt
2 Tbsp. GREY POUPON Dijon Mustard
2 hard-cooked egg s, chopped
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Let's 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. Place in large bowl.
Mix mayonnaise, yogurt and mustard until blended. Add to macaroni mixture along with the eggs; mix lightly.
Refrigerate several hours or until chilled.
Sprinkle with paprika or smoked paprika before refrigerating.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* 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.