RECIPES TUNA-MACARONI SUPPER SALAD

- 8 ounces Elbow macaroni
- 1 cup Mayonnaise
- 1/2 cup Italian-style dressing
- 1 tablespoon Prepared mustard
- 2 cups Thin -- pared cucumber slice
- 1 1/2 cups Diced tomato
- 1/2 cup Diced green pepper
- 1/4 cup Coarsely chopped green onion
- 1 teaspoon Salt
- 1/8 teaspoon Pepper
- 14 ounces Solid-pack tuna (2 cans) -- drained/broken into
- 1 Hard-cooked egg -- chopped
Chopped parsley

Cook macaroni as label directs. Drain; rinse with cold water. In large
bowl combine mayonnaise, Italian dressing and mustard; mix well. Add
cucumber, tomato, green pepper, green onion, salt, pepper, tuna, and
macaroni; toss to mix well. Refrigerate, covered, until well chilled -
about 4 hours. Just before serving garnish with hard-cooked egg and
parsley.
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