Give your side dish an update with a broccoli macaroni salad, a quick recipe. Our Red Pepper and Broccoli Macaroni Salad with less mayo go as fast as the original.
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.
Quick Recipe – Red Pepper and Broccoli Macaroni Salad
Ingredients needed for this Quick Recipe
011-3/4 cups multi-grain elbow macaroni, uncooked023 cups small broccoli florets
031 red pepper, chopped
041 cup Mayo with Olive Oil Reduced Fat Mayonnaise
051/4 cup reduced Fat
062 Tbsp. Dijon Mustard
072 hard-cooked eggs, chopped
Way to prepare this Quick Recipe
1Cook macaroni in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.; drain. 2
Rinse with cold water; drain well. 3
Mix mayo, sour cream and mustard in large bowl until blended. 4
Stir in macaroni mixture and eggs. 5
Refrigerate 2 hours or until chilled.
Nutrition Facts for this Quick Recipe
- Calories 120
- Calories From Fat 0
- Total Fat 6g 8%
- Saturated Fat 1g 5%
- Trans Fat 0g
- Cholesterol 25mg 8%
- Sodium 160mg 7%
- Total Carbohydrates 13g 5%
- Dietary Fibers 2g 7%
- Sugars 2g 4%
- Protein 4g 8%
- Vitamin A 15%
- Vitamin C 20%
- Calcium 2%
- Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
