Ingredients

• 1 , 16 ounce
• 2 cups mayonnaise , divided
• 2 , 5 ounce
• 2 stalks celery , minced
• 1 onion , minced
• 1 pint grape tomatoes
• 1 , 5 ounce
• salt and ground black pepper to taste

Instructions

1. 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 well in a colander set in the sink; transfer to a bowl, then cool in the refrigerator.
2. 2 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 the refrigerator for 1 hour.

Nutrition per serving