Picnic Macaroni Salad recipe
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Ingredients
- 1 (16 ounce) package macaroni 1 ½ cups ranch dressing ½ cup mayonnaise 1 (6 ounce) can small pitted black olives, juice reserved 1 tablespoon garlic powder 1 tablespoon adobo seasoning ground black pepper to taste 2 (6 ounce) cans solid white tuna, drained and crumbled 1 small red bell pepper, chopped
Nutrition Info
- 610.8 caloriescarbohydrate: 47.4 gcholesterol: 30 mgfat: 37.9 gfiber: 3.2 gprotein: 19.3 gsaturatedFat: 5.8 gservingSize: -sodium: 720 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Picnic Macaroni Salad
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and let cool completely, about 30 minutes.
Mix ranch dressing, mayonnaise, 2 tablespoons reserved olive juice, garlic powder, adobo, and pepper together in a bowl.
Pour dressing mixture into cooled macaroni. Add olives, tuna, and red bell pepper to macaroni, stir well to combine. Chill until serving.