Red Pepper and Broccoli Macaroni Salad

Red Pepper and Broccoli Macaroni Salad

Give your side dish an update with a broccoli macaroni salad. Our Red Pepper and Broccoli Macaroni Salad with less mayo goes as fast as the original.

Rated 3.9 from 19 votes

Prep Time

40M

Total Time

2H40M

Servings

16 servings, 1/2 cup each

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 egg s, chopped

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Instructions

1. 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.

2. Mix mayo, sour cream and mustard in large bowl until blended. Stir in macaroni mixture and eggs.

3. Refrigerate 2 hours or until chilled.

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