Macaroni Salad Made Over

• 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

1. Cook macaroni in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
2. ; drain.
3. Rinse with cold water; drain well.
4. Mix mayo, sour cream and mustard in large bowl until blended.
5. Stir in macaroni mixture and eggs.
6. Refrigerate 2 hours or until chilled.

multigrain elbow macaroni, broccoli florets, red pepper, mayonnaise, s, poupon, eggs

Taken from www.kraftrecipes.com/recipes/macaroni-salad-made-over-113703.aspx (may not work)