Macaroni Salad Made Over

By kelsa94

Ingredients

• 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 eggs, chopped

Preparation

Step 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.

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

REFRIGERATE 2 hours or until chilled.

Special Extra

Sprinkle with paprika or smoked paprika before refrigerating