Macaroni Salad Made Over

Ingredients

• 4 tsp Dijon mustard
• 2 large hard-cooked eggs, chopped
• 1/2 cup reduced fat sour cream
• 1 cup reduced fat mayonnaise with olive oil
• 3 cups chopped broccoli florets
• 1 medium red pepper, chopped
• 1 3/4 cups elbow shaped multi-grain macaroni

Directions

1. 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.
2. Mix mayo, sour cream and mustard in large bowl. Stir in macaroni mixture and eggs.
3. Refrigerate 2 hours or until chilled.
4. Optional: sprinkle with paprika or smoked paprika before refrigerating.
5. Note: based on a recipe from Kraft foods.