Picnic Macaroni Salad
Description
Be picnic-ready with this macaroni salad recipe full of canned tuna, olives, bell peppers, and seasonings, that's easily mixed and chilled in a jiffy.
Ingredients
•
1 (16 ounce) package macaroni
•
1 1/2 cups ranch dressing
•
1 (6 ounce) can small pitted black olives, juice reserved
•
1/2 cup mayonnaise
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1 tablespoon garlic powder
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1 tablespoon adobo seasoning
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ground black pepper to taste
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2 (6 ounce) cans solid white tuna, drained and crumbled
•
1 small red bell pepper, chopped
Directions
1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Cool completely, about 30 minutes. Transfer to a large bowl.
2
Combine ranch dressing, 2 tablespoons reserved olive juice, mayonnaise, garlic powder, adobo seasoning, and black pepper in a small bowl.
3
Pour dressing over macaroni; stir in olives, tuna, and bell pepper until well combined.
4
Cover the bowl with plastic wrap; chill in the refrigerator until serving.