This is a macaroni salad that goes great with baked beans and any barbecued or grilled meat - perfect for a picnic.
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.
Mix ranch dressing, mayonnaise, 2 tablespoons reserved olive juice, garlic powder, adobo, and pepper together in a bowl.
Pour dressing mixture into cooled macaroni. Add olives, tuna, and red bell pepper to macaroni; stir well to combine. Chill until serving.
Per Serving: 611 calories; protein 19.3g; carbohydrates 47.4g; fat 37.9g; cholesterol 30mg; sodium 720mg.