St. John's- Macaroni Salad- April 5, 2011
By: Alan Matthews
Updated: April 5, 2011
Macaroni Salad Made Over
1 ¾ cups multi-grain macaroni, uncooked
3 cups small broccoli florets
1 red pepper, chopped
1 cup Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
¼ cup Reduced Fat Sour Cream
2 Tbsp. Dijon mustard
2 hard-cooked eggs, chopped
Cook macaroni in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 minutes, drain. Rinse with cold water, drain well.
Mix mayonnaise, sour cream and mustard in large bowl. Stir in macaroni mixture and eggs.
Refrigerate 2 hours or until chilled.
