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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.