There’s a simple joy in a well-made pasta salad: cool, tender pasta, crunchy vegetables, briny bursts of olive, and a creamy binder that brings everything together. This Tuna Macaroni Salad with Green Olives is a breezy, crowd-pleasing riff on that classic, built around Fiber Gourmet Light Elbows, flaky canned tuna, and plenty of Spanish green olives. It comes together quickly, travels well for potlucks, and keeps nicely for lunches through the week. Read on for the full ingredient list, step-by-step directions, and a few tips for making this salad the best it can be.

Why you’ll love this recipe

This version of Tuna Macaroni Salad with Green Olives is light but satisfying. The Fiber Gourmet Light Elbows give the salad a pleasant, tender texture while contributing fiber, so you get the comfort of pasta without the dense mouthfeel of heavier shapes. Canned tuna adds protein and a buttery savor that pairs perfectly with the bright, slightly crunchy celery and scallion. Spanish green olives bring a pleasing brine that cuts through the creaminess and keeps every bite interesting.

Ingredients

2 cups Fiber Gourmet Light Elbows (see notes)
10 oz. canned tuna, see notes
24 large Spanish green olives
1 cup finely chopped celery
1/2 cup sliced green onion
salt and fresh ground black pepper to taste

Notes on ingredients

Fiber Gourmet Light Elbows are a great choice for a lighter pasta salad; they cook up quickly and hold sauce well. For the canned tuna, choose a high-quality, responsibly sourced option packed in water or olive oil based on your preference. If an ingredient you normally use isn’t suitable, swap in an equivalent that matches the list above—amounts should remain the same. The Spanish green olives are central here: their size and briny flavor are what make this dish stand out, so use the full 24 large olives called for.

Equipment

Large pot for boiling pasta
Colander
Large mixing bowl
Cutting board and knife
Wooden spoon or spatula
Measuring cups

Step-by-step directions

Follow these clear steps to make Tuna Macaroni Salad with Green Olives. The directions below are rewritten to be easy to follow while preserving the exact ingredient amounts and original order of preparation.

Bring a large pot of salted water to a rolling boil. Add 2 cups of Fiber Gourmet Light Elbows and cook according to the package directions until they are tender but still slightly firm to the bite (al dente).
Once the pasta reaches the desired texture, drain it in a colander and rinse briefly under cold water to stop the cooking and cool the noodles. Shake off excess water and transfer the elbows to a large mixing bowl.
Open the 10 oz. can of tuna and drain any liquid. Flake the tuna with a fork and add it to the bowl with the cooled pasta, breaking the larger chunks into smaller, bite-sized pieces.
Prepare the vegetables and olives: finely chop 1 cup of celery and slice 1/2 cup of green onion. Slice or halve the 24 large Spanish green olives if you prefer smaller pieces in each bite. Add the chopped celery, sliced green onion, and olives to the bowl with the pasta and tuna.
Season the mixture with salt and fresh ground black pepper to taste. Start with a small amount of salt and a few grinds of pepper, then taste and adjust as needed. Gently toss all ingredients together until they are evenly distributed and the tuna is mixed through the pasta.
Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to let flavors meld. If serving right away, a short rest is still helpful; if making ahead, store in an airtight container for up to 3 days and give it a quick stir before serving.
When ready to serve, taste once more and add a final pinch of salt or a few more grinds of pepper if necessary. Serve chilled or at cool room temperature.

Serving suggestions

This Tuna Macaroni Salad with Green Olives is versatile. Serve it as a hearty side at a barbecue, spoon it onto a bed of crisp lettuce for a light lunch, or use it as a filling for picnic sandwiches. It pairs wonderfully with citrusy salads, roasted vegetables, or simple slices of ripe tomato. For a touch of fresh herb brightness, sprinkle chopped parsley or dill over the top just before serving.

Make-ahead and storage

Prepare the salad a few hours or a day in advance. Chilling helps the flavors integrate and makes the pasta salad more cohesive. Store it in an airtight container in the refrigerator for up to 3 days. Because of the olive and tuna components, it keeps its flavor and texture well, though you might find the pasta absorbs more of the dressing or juices over time—give it a quick stir and adjust seasoning before serving.

Troubleshooting & tips

If your pasta feels gummy or sticky after cooling, make sure it was rinsed under cold water right after draining to halt the cooking process and remove excess starch.
To prevent the tuna from becoming dry, don’t over-flake it; gentle fork separation preserves moist pockets and keeps the salad pleasantly textured.
Adjust the olive distribution to your family’s taste: slicing them smaller spreads their flavor more evenly, while leaving them larger gives occasional bold briny bites.
For a creamier version, you can fold in a light mayonnaise or yogurt-based dressing sparingly—start with a tablespoon or two and increase if desired, but remember the ingredient list above has no added dressing, so this is optional.

Flavor variations

You can easily customize this Tuna Macaroni Salad with Green Olives to suit different preferences. Add diced red bell pepper for color and sweetness, capers for extra tang, or a handful of chopped fresh herbs like parsley or chives for brightness. If you like more heat, a pinch of crushed red pepper flakes or a few dashes of hot sauce will liven things up.

Nutritional notes

This recipe balances carbs, protein, and fresh vegetables in a way that makes it satisfying without feeling heavy. Fiber Gourmet Light Elbows add fiber and a lighter bite compared to some traditional pasta, while canned tuna contributes protein and omega-3s. The celery and green onion bring crunch and a freshness that cuts the richness of the tuna and olives. Salt and freshly ground black pepper are used to season; adjust to your dietary needs.

Frequently asked questions

Can I use a different pasta shape? Yes. While Fiber Gourmet Light Elbows are recommended for their texture and portion size, other small shapes like shells, orecchiette, or small rigatoni can work—use the same 2-cup measure.

What if I prefer tuna in oil? You can use tuna packed in olive oil if you like a richer flavor. Drain or reserve a small amount of the oil and add it to the salad if you want a silkier mouthfeel; otherwise drain the tuna as directed.

Can this be made without tuna? For a vegetarian alternative, substitute an equal weight of firm-textured chickpeas, lightly mashed or left whole, and proceed with the recipe. The proportions remain the same.

Final thoughts

Tuna Macaroni Salad with Green Olives is one of those dishes that feels effortless but tastes intentional. It’s put together with pantry-friendly ingredients, requires minimal hands-on time, and rewards you with bright, balanced flavors. Whether you’re packing lunches for the week, looking for an easy potluck contribution, or simply craving a satisfying pasta salad, this version delivers. Keep the proportions the same, follow the step-by-step directions, and you’ll have a reliably delicious dish every time.

Enjoy this Tuna Macaroni Salad with Green Olives — it’s a simple recipe that proves bold flavor doesn’t have to be complicated.