1 (8 oz.) pkg. elbow macaroni
1 c. mayonnaise
1/2 c. Italian style dressing
1 tbsp. prepared mustard
2 c. thin pared cucumber slices
1 1/2 c. diced tomatoes
1/2 c. diced green pepper
1/4 c. coarsely chopped green onions
2 (7 oz.) cans solid water packed tuna, drained
1 hard cooked egg, chopped
Chopped parsley

Cook macaroni as package label directs; drain. Rinse with cold water. In large bowl combine mayonnaise, Italian style dressing, and mustard; mix well. Add cucumbers, tomatoes, green pepper, green onions, tuna, and macaroni. Toss to mix well. Turn into salad bowl. Cover and refrigerate until well chilled (4 hours). Just before serving, garnish with hard boiled eggs and parsley. Salt and pepper to taste. Serves 8.