2 1/2 c. cooked turkey, cut in julienne strips
2 c. pasta noodles or shells, uncooked
1/4 tsp. Tabasco (or less)
1/2 tsp. salt
2 cloves garlic, minced
3/4 c. French dressing
1 tsp. mustard
1/4 c. each diced red & green bell peppers
2 tbsp. each sliced ripe & green olives
3 hard cooked eggs, cut in wedges
2 tomatoes, cut in wedges

Cook pasta according to directions until barely tender. Drain well. Mix Tabasco, garlic, salt, French dressing and mustard. Moisten hot pasta with French dressing mix and toss to coat. Gently mix in julienne turkey, diced peppers and olives. Add additional dressing to taste. Line serving platter with washed and dried lettuce leaves. Pile salad in center of lettuce. Garnish with eggs and tomato wedges. Serves 6.