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.
What You Need
Original recipe yields 16 servings
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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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.
Mix mayo, sour cream and mustard in large bowl until blended. Stir in macaroni mixture and eggs.
Refrigerate 2 hours or until chilled.
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.
Sprinkle with paprika or smoked paprika before refrigerating.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
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.