Bistro Macaroni and Vegetable Salad

Bistro Macaroni and Vegetable Salad
1-3/4 gal. or 28 servings, 1 cup each


Ingredients Weights Measures
Elbow macaroni, cooked, drained and rinsed - -
broccoli florets - -
carrots, sliced - -
GREY POUPON Bistro Sauce - -


MIX macaroni, broccoli and carrots.

ADD bistro sauce; toss to coat. Cover. Refrigerate at least 1 hour for flavors to blend.

Kraft Kitchens Tips

If salad is refrigerated overnight, salad can be moistened with additional bistro sauce, if desired. Stir into salad just before serving.
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