Tuna Macaroni Salad with Green Olives

If you need some delicious ideas for your summer potluck, this Tuna Macaroni Salad with Green Olives is an all-time favorite snack along with canned tuna. And I made this with a Fiber Gourmet Light Elbow for a macaroni salad with about 10 net carbs per serving.

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With any macaroni salad, I think you risk getting bored if you don’t use strong, interesting ingredients.But I’m happy to report that Tuna Macaroni Salad with Green Olives Quality tuna marinated in olive oil, chopped Spanish green olives, and a generous amount of lemon juice and brine of green olives in the dressing for a flavorful finish.

I also added finely chopped cucumber for a little crunchiness and sliced scallions for extra flavor. I tested the improved recipe and ate it for lunch the day these photos were taken. And besides the great flavor, another thing we love about this macaroni salad with tuna is that it’s made with fiber gourmet light elbows. This is one of the things that makes it so low in carbs for this type of salad.

Here are the ingredients needed for this recipe:

(This is just a list of ingredients, scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. )

How did you make a tuna macaroni salad with reduced sugar?

we used fiber gourmet light elbow (Affiliate Link) Macaroni in salads and this high fiber wheat pasta from Italy has significantly lower net carbs than regular pasta.
Compared to the amount of macaroni, I used more low-sugar ingredients such as tuna, green olives, and celery.
Use 8 oz. Using Fiber Gourmet Elbow (usually servings 4) he makes 8 servings of salad, not only does it have less carbs, it also lowers his per serving price of Fiber Gourmet Pasta.

Fiber Gourmet Light Pasta Details:

The biggest drawback to fiber gourmet light pasta for many people is the price. I couldn’t find it in a store near me, so I bought it from Amazon. Buy a package of 6 and get it for $6.66 per box. (affiliate link). For me, it’s such a luxury to be able to eat ‘real’ pasta that doesn’t have a lot of carbs, and I can afford to buy 6 boxes at a time. Also, this recipe uses 4 elbow macaroni to make 8 servings of salad, so it’s affordable.

What if I don’t like green olives?

The site has archived recipes for tuna and macaroni salad with dill pickles and, for those who aren’t fans of green olives, how to make a similar salad with pickles.

How to make Tuna Macaroni Salad with Green Olives:

(This is just an overview of the recipe steps. Scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. can.)

this is fiber gourmet light elbow (affiliate link) was used. Bring a pot of water to a boil, add a pinch of salt and cook the macaroni until al dente. (In our case, he took 15 minutes for the Fiber Gourmet Elbow. Check the package instructions for other brands.)
Drain the tuna while you boil the pasta and prepare the other ingredients. (This colander is above the bowl because you don’t want the oil to run down the sink.)
When the pasta is cooked, put it in a colander and drain it well.
Chop 20 green olives and slice 4 olives to garnish on top of the salad.
Chop the celery and thinly slice the onion
Combine the lemon juice (and the zest, if using) and the brine of the green olives, then add the mayonnaise and the segged fish rub (if using) to make the dressing. (Blogger failed, forgot to take a picture!)
In a bowl, combine the pasta, chopped green olives, chopped celery, and chopped scallions.
Add desired amount of dressing and stir until ingredients are well coated with dressing.
Gently mix the tuna, being careful not to overmix. I like to keep the tuna in small chunks.
Olives are salty, so season the salad with salt and freshly ground black pepper.
Salads can be chilled or eaten immediately, and leftovers can be kept in the refrigerator for 1-2 days.

Other low-carb pasta salad options:

material

Salad ingredients:

Fiber Gourmet Light Elbow 2 cups (see note)
10 oz canned tuna, see notes
24 large Spanish green olives
1 cup finely chopped celery
1/2 cup green onion slices
Taste for salt and freshly ground black pepper

Dressing ingredients:

1 T freshly squeezed lemon juice (see note)
2 T green olive brine (from a jar of olives)
1/2 cup mayonnaise
1/2 teaspoon Szeged fish rub (optional but good)

procedure

Boil water in a large pot and add 2-3 teaspoons of salt.
When the water boils, add the pasta, stir and bring to a boil again.
Reduce heat slightly and cook macaroni until al dente. For the Fiber Gourmet Elbow it was 15 minutes. When the pasta is cooked, put it in a colander and drain it well.
While the pasta is cooking, transfer the tuna to a fine-mesh colander over a bowl to drain the oil.
Chop 20 olives and slice the remaining olives to decorate the top of the finished salad.
Chop the celery and chop the green onion
Combine the lemon juice (and the zest, if using) and the brine of the green olives, then add the mayonnaise and the segged fish rub (if using) to make the dressing.
In a large bowl, combine the pasta, chopped green olives, chopped celery, and chopped scallions.
Then add desired amount of dressing and stir until ingredients are well coated with dressing. (You may not need all the dressing, but save it to add to leftovers.)
Next, stir the tuna very gently, being careful not to over mix.I want to keep the tuna in small chunks
Season the finished salad with salt and freshly ground black pepper. Remember that olives are salty.
Salads can be chilled or eaten immediately, and leftovers can be kept in the refrigerator for 1-2 days.

Note

we, fiber gourmet light elbow See (affiliate link) for this recipe. But if you don’t mind cutting back on carbs, use your favorite macaroni.

I made two 5 oz.can of Jenova tuna marinated in olive oil (affiliate link).

I used fresh frozen lemon juice for the dressing, but add lemon zest if you’re squeezing lemon.

This recipe was made by Karin.

Nutrition Facts Table:

yield:

Serving size:

1

Amount Per Serving:
calorie: 298Total Fat: 21gsaturated fat: 3.2gTrans fat: 0gUnsaturated fat: 17.2gcholesterol: 26mgsodium: 378mgcarbohydrates: 23.3gfiber: 13.1gsugar: 1gprotein: 14.5g

Nutrition information is automatically calculated by the recipe plugin I use. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculation.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
Using a fiber gourmet light elbow and limiting servings to one-eighth of the recipe amount to make this tuna macaroni salad would have about 10 net carbs per serving. It’s high in fat for a South Beach diet, but I like to eat it as a snack.

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Historical notes for this recipe:
This Tuna Macaroni Salad with Green Olives was first posted in 2012. Updated for 2023 with new photos and recommendations for using the Fiber Gourmet Light Elbow for low carb salads.