1 (7 oz.) pkg. Creamettes elbow macaroni (2 c. uncooked)
2 (6 1/2 oz.) cans or 1 (12 1/2 oz.) can Starkist solid white or chunk light tuna in spring water, drained and chunked
1 med. tomato, seeded and chopped
1 sm. yellow or green pepper, cut into julienne strips
1/2 c. whole pitted ripe olives
8 to 10 radishes, sliced
1/3 c. sliced green onion
1/4 c. chopped fresh parsley
3/4 c. bottled Italian dressing
1 to 2 tsp. Dijon mustard
1 tsp. salt
1/4 tsp. lemon-pepper seasoning
Lettuce leaves

Prepare Creamettes elbow macaroni according to package directions; drain. In large bowl, combine macaroni, Starkist tuna, tomato, yellow pepper, olives, radishes, green onions and parsley.

In small bowl, blend remaining ingredients, except lettuce leaves. Add to macaroni mixture; toss gently to mix. Cover; chill thoroughly. Toss gently. Serve in lettuce-lined bowl. Refrigerate leftovers. Serves 4 to 6.