1 (7 oz.) pkg. elbow macaroni, cooked
1 (6 1/2 oz.) can tuna, drained
1 c. cooked frozen peas
1 c. chopped celery
1 carrot, grated
1 sm. onion, grated
1/4 c. chopped sweet pickle
1/4 c. chopped nuts
1 c. salad dressing
2 tbsp. vinegar
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery seed
1/4 c. milk or cream

Mix all ingredients together and refrigerate. Serve on lettuce leaves or in serving bowl with a hard-cooked eggs, cut in quarters, on top.