This recipe was handed down by one of my best friend's mothers when I was in high school. I remember hating green olives while growing up, and this salad is filled with them, so I never wanted to try it when she made it. I finally broke one day, and oh boy... I fell in love with olives! The combination of the olives and tuna is awesome. I take this to every party now, and it always gets eaten up and complimented...
1In a large pot, boil water with a pinch of salt (optional). Add the pasta to the boiling water, and cook until aldante, or longer if you desire, but be careful not to cook too long. You don't want mushy pasta.
2Meanwhile, open the cans of tuna and jars of olives, and drain them well. In a large bowl, empty the contents of the tuna and olives into the bowl. Make sure to break up the chunks of tuna.
3Once the pasta is cooked to your liking, strain it and run it under luke warm water so it doesn't stick together. Make sure to get all the water out, and then add it to the tuna and olives. Empty the contents of the jar of mayo into the bowl, and stir to combine. Add pepper to taste. Chill for at least 2 hours before serving. Enjoy!