1 (7 oz.) pkg. elbow macaroni (2 c. uncooked)
2 (6 1/2 oz.) cans or 1 can (12 1/2 oz.) solid white or chunk light tuna in spring water, drained and chunked
1 med. tomato, seeded and chopped
1 sm. green pepper, cut into strips
1/2 c. whole pitted ripe olives
8 to 10 radishes, sliced
1/3 c. sliced onions
3/4 c. bottled Italian dressing
1 to 2 tsp. Dijon mustard
1 tsp. salt
1/4 tsp. lemon-pepper seasoning (lemon juice and pepper can be substituted - put in amount to taste)

Prepare macaroni according to package directions; drain. In large bowl, combine macaroni, tuna, tomato, pepper and onions.

In small bowl, blend remaining ingredients. Add to macaroni mixture; toss gently to mix. Cover; chill thoroughly. Toss gently. Refrigerate leftovers. 4 to 6 servings.