Bistro Macaroni and Vegetable Salad

• 3-1/2 qt. Elbow macaroni, cooked, drained and rinsed
• 2-1/4 qt. broccoli florets
• 1 qt. carrots, sliced
• 1 qt. GREY POUPON Bistro Sauce

1. Mix macaroni, broccoli and carrots.
2. Add bistro sauce; toss to coat.
3. Cover.
4. Refrigerate at least 1 hour for flavors to blend.

elbow macaroni, broccoli florets, carrots, poupon

Taken from www.kraftrecipes.com/recipes/bistro-macaroni-vegetable-salad-96795.aspx (may not work)