Red Pepper and Broccoli Macaroni Salad

Ingredients

• 3 cups broccoli florets 
• 0.3 cup knudsen cream light sour
• 2 Tbsp grey poupon dijon mustard 
• 1.8 cups multi-grain elbow macaroni uncooked
• 2  hard-cooked eggs chopped
• 1 cup mayo with olive oil reduced fat mayonnaise kraft
• 1  bell pepper red chopped

Equipment

• bowl
• sauce pan

Directions

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.
2. Mix mayo, sour cream and mustard in large bowl until blended. Stir in macaroni mixture and eggs.
3. Refrigerate 2 hours or until chilled.