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15 minutes
15 minutes
60 minutes
- 1 (16 ounce) package macaroni
- 1.5 cups ranch dressing
- 0.5 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
- 1. Boil a pot of salted water. 2. Cook elbow macaroni until al dente, stirring occasionally, for about 8 minutes. 3. Drain and allow to cool for 30 minutes before using.
- Combine ranch dressing, mayonnaise, 2 tablespoons of reserved olive juice, garlic powder, adobo, and pepper in a bowl.
- Combine the dressing mixture with the cooled macaroni. Mix in the olives, tuna, and red bell pepper until well combined. Refrigerate until ready to serve.
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