Prep Time::15 mins
Cook Time::10 mins
Additional Time:: 1 hr 20 mins
Total Time:: 1 hr 45 mins
Servings::10
Ingredients
1 (16 ounce) package elbow macaroni
2 cups mayonnaise, divided
2 (5 ounce) cans white tuna, drained and flaked
2 stalks celery, minced
1 onion, minced
1 pint grape tomatoes
1 (5 ounce) jar pimento-stuffed green olives, drained
salt and ground black pepper to taste
Directions
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 well in a colander set in the sink; transfer to a bowl, and cool in the refrigerator.
Toss 1 cup mayonnaise, tuna, celery, and onion together in a large bowl until combined; stir in macaroni, remaining 1 cup mayonnaise, grape tomatoes, and olives. Season with salt and black pepper. Chill in refrigerator 1 hour.