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 calories
carbohydrate: 47.4 g
cholesterol: 30 mg
fat: 37.9 g
fiber: 3.2 g
protein: 19.3 g
saturatedFat: 5.8 g
servingSize: -
sodium: 720 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Mix ranch dressing, mayonnaise, 2 tablespoons reserved olive juice, garlic powder, adobo, and pepper together in a bowl.

  3. Pour dressing mixture into cooled macaroni. Add olives, tuna, and red bell pepper to macaroni, stir well to combine. Chill until serving.

Recipe Yield

8 servings

Recipe Note

This is a macaroni salad that goes great with baked beans and any barbecued or grilled meat - perfect for a picnic.

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