1 lb. sm. elbow macaroni, cooked & drained
2 cans tuna
1 head cabbage, chopped
1/2 c. mustard
Salt & pepper
1 c. salad dressing

Boil macaroni until tender. Rinse under cool water to keep separated. In large mixing bowl, combine macaroni, tuna and cabbage. Add salt and pepper, mustard and salad dressing. Mix well.

Refrigerate before serving. Serve with saltine crackers. (Always store in covered dish in refrigerator.) Serves 6 to 8. Add more mustard and salad dressing if salad seems too dry.