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Macaroni Salad

Yield 4 servings
A summer classic made main-dish hearty with diced ham and broccoli. The richer flavor of regular mayo is worth it; if you want to cut back on the fat, use fat-free sour cream.


  • 2 cups uncooked macaroni
  • 2 cups broccoli florets
  • 1 cup cubed, extra-lean ham
  • 1/4 cup finely chopped sweet white onion
  • 2 tablespoons fresh, finely chopped parsley or 2 tsp dried
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 3 tablespoons mayonnaise
  • 1/3 cup fat-free sour cream
  • 4 hard-boiled eggs

Nutrition Information

  • calories (1/4 recipe): 381
  • fat 14 g
  • satfat 2.9 g
  • sodium 773.9 mg
  • cholesterol 129.9 mg

How to Make It

  1. Prep time: 15 minutes
    Cooking time: about 15 minutes

    Cook the macaroni, following package directions. Drain well, rinse with cold water, and let cool. While pasta is boiling, cook the broccoli in the microwave until just tender (about 4 minutes).

    Place macaroni in a serving bowl; add broccoli, ham, onion, parsley, salt, and pepper to taste. In a small bowl, blend mayonnaise with sour cream, then add mixture to pasta.

    Peel cooled eggs (discard 2 of the yolks). Chop the remaining eggs and gently stir them into the macaroni mixture. Add more salt and pepper if needed. You can make this salad a day ahead and refrigerate overnight, or serve it right away.

    How kids can help: Measure macaroni; mix dressing; mix macaroni and other ingredients; peel eggs, chop with plastic knife, and stir them into salad.