Tuna Macaroni Salad with Green Olives
A creamy tuna and macaroni salad brightened with green olives, celery, and green onion.
Servings: 4 servings
Ingredients
- 2 cups Fiber Gourmet Light elbow macaroni (see notes)
- 10 oz canned tuna drained
- 24 Spanish green olives
- 1 cup celery finely chopped
- 1/2 cup green onion sliced
- salt to taste
- fresh-ground black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the macaroni and stir; return to a boil, then reduce heat slightly and cook until al dente (about 15 minutes for Fiber Gourmet Light elbows).
- Drain the pasta in a colander and let it sit to remove excess water.
- While the pasta cooks, drain the canned tuna in a fine-mesh strainer set over a bowl to remove oil.
- Chop 20 of the green olives and slice the remaining olives for garnish.
- Finely chop the celery and slice the green onions.
- Whisk together lemon juice (and zest if using) and some olive brine, then whisk in mayonnaise and any desired seasoning to make the dressing.
- In a large bowl, combine the cooked macaroni, chopped olives, chopped celery, and sliced green onions.
- Add the desired amount of dressing and toss until the ingredients are evenly coated; reserve any extra dressing for leftovers.
- Gently fold in the drained tuna, keeping it in small chunks without overmixing.
- Season to taste with salt and fresh-ground black pepper, keeping in mind the olives add saltiness.
- Serve immediately or chill before serving.
Equipment
- Large Pot
- Colander
- Large Bowl
- Fine Mesh Strainer
- Mixing Spoon
- Measuring Cups
- Knife
- Cutting Board
Notes
- Use lemon juice and olive brine to brighten the dressing.
- Reserve extra dressing to add to leftovers if needed.
- Drain tuna well to avoid a greasy salad.
- Adjust salt carefully because olives are salty.