1 (7 oz.) pkg. elbow macaroni, (2 c. uncooked)
1/2 c. olive or vegetable oil
2 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
1/2 tsp. tarragon leaves
1/4 tsp. dry mustard
1/4 tsp. pepper
2 c. sliced fresh mushrooms
1 c. frozen green peas, thawed and drained
1 c. sliced pitted California ripe olives
1 sm. red bell pepper, cut into sm. julienne strips
1/3 c. sliced green onions
2 tbsp. chopped fresh parsley
2 (6 3/4 oz.) cans Hormel chunk breast of chicken, drained and chunked

Prepare elbow macaroni according to package directions; drain. In large skillet, heat oil, vinegar, lemon juice, tarragon, dry mustard and pepper. Add macaroni and remaining ingredients; toss to coat. Heat through. Serve immediately. Makes 6-8 servings.