The dressing for this macaroni salad brings extra flavor, courtesy of sauteed mirepoix base, to a tried and true side dish.

Combine wet ingredients until well blended. Fold in macaroni and vegetables until coated evenly. Yields 1-2/3 quarts (16 servings):

• 11 oz Mayonnaise salad dressing
• 1-1/2 tsp Minor’s ® Sautéed Vegetable Base (Mirepoix) NAMSG (Gluten Free)
• 6 oz Celery small diced
• 1-1/4 oz Scallions or green onions, small diced
• 1 oz Green Bell Peppers small diced
• 1-1/2 tbsp Red bell peppers small diced
• 2 tbsp Red onions chopped fine
• 1 oz Sweet pickle relish
• 2 tbsp Cider vinegar
• 2 lb Macaroni, cooked elbow
• 3 Eggs large, hard cooked, small diced