Picnic Macaroni Salad

• 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

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.

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Nutrition Facts (per serving)

611Calories38g Fat47g Carbs19g Protein

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Nutrition FactsServings Per Recipe8Calories611% Daily Value *Total Fat38g49%Saturated Fat6g29%Cholesterol30mg10%Sodium720mg31%Total Carbohydrate47g17%Dietary Fiber3g11%Total Sugars4gProtein19gVitamin C12mg62%Calcium55mg4%Iron4mg20%Potassium294mg6%

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