16 (lg.) macaroni shells for stuffing
1/4 c. mayonnaise or salad dressing
3 tbsp. tangy French dressing
7 3/4 oz. can salmon, drained and flaked
1/2 c. frozen peas, cooked and drained
1/4 c. sliced pitted olives
1/4 c. chopped celery
2 hard cooked eggs, coarsely chopped
1 tbsp. chopped onion
1/4 tsp. salt

Cook shells according to package directions; drain. Rinse with cold water; drain.

In small bowl, mix mayonnaise and dressing. Add remaining ingredients, tossing lightly. Stuff shells using heaping tablespoonful of mixture. Cover; chill.

Arrange shells on lettuce lined serving plate. Garnish with cherry tomatoes and parsley.