One - Two - Three - Mexican Macaroni Salad

Ingredients

• 1 package dried elbow macaroni , 16 ounce
• 1.5 cups chunky salsa
• 1 cup mayonnaise
• 1 can sliced black olives , 6 ounce
• 0.5 cups finely chopped green bell pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 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, 8 to 10 minutes. Rinse under cold running water; drain.

2. 2

   Combine salsa, mayonnaise, olives, bell pepper, garlic powder, salt, and black pepper in a large bowl; mix well. Stir in pasta until thoroughly coated. Cover and refrigerate before serving, at least 1 hour.