16 oz. elbow macaroni (4 c.)
2 1/2 c. mayonnaise
2/3 c. lemon juice
1/4 c. sliced scallions
4 c. shredded lettuce
1 (about 13 oz.) can tuna, drained and flaked
2 lg. tomatoes, diced
1 c. sliced ripe or stuffed olives
10 slices bacon, cooked crisp and crumbled

Cook macaroni as directed; drain. Rinse with cold water; drain again. Blend mayonnaise, lemon juice and scallions; combine about half this mixture with macaroni. In large bowl, arrange macaroni with lettuce, tuna, tomatoes, and olives. Top with bacon. Just before serving, pour remaining dressing over; toss. Makes 12-16 servings.