![Picnic Macaroni Salad](https://cdn.statically.io/img/www.allrecipes.com/thmb/-LqKq0OsCq_PZtTPFPsyk_gxxjU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Picnic-Macaroni-Salad-Tammy-Lynn-4x3-1-2000-884f1dc80a29484084a404eff50524bb.jpg)
Ingredients
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1 (16 ounce) package macaroni
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1 ½ cups ranch dressing
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½ cup mayonnaise
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1 (6 ounce) can small pitted black olives, juice reserved
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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
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1 small red bell pepper, chopped
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.
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Mix ranch dressing, mayonnaise, 2 tablespoons reserved olive juice, garlic powder, adobo, and pepper together in a bowl.
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Pour dressing mixture into cooled macaroni. Add olives, tuna, and red bell pepper to macaroni; stir well to combine. Chill until serving.
Nutrition Facts (per serving)
611 | Calories |
38g | Fat |
47g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 611 | |
% Daily Value * | |
Total Fat 38g | 49% |
Saturated Fat 6g | 29% |
Cholesterol 30mg | 10% |
Sodium 720mg | 31% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 3g | 11% |
Total Sugars 4g | |
Protein 19g | 39% |
Vitamin C 12mg | 14% |
Calcium 55mg | 4% |
Iron 4mg | 20% |
Potassium 294mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.