8 oz. elbow macaroni
10 green olives, cut in half
1 cucumber, diced
1 stalk celery, diced
1/4 onion, diced
1 (6 1/2 oz.) can of tuna, in water, drained
Mixed mayonnaise
6 lg. cooked shrimp
4 fresh radishes, cut up
1 fresh green pepper, diced
2 hard-boiled eggs, cut up
1/4 pkg. frozen sm. peas
1 tsp. each pepper, paprika & parsley

Cook macaroni, set aside. Mix mayonnaise with 1 tablespoon sugar, small amounts of oil, vinegar and mustard. Then add to macaroni. Add seasonings to taste and the rest of chopped vegetables. Add peas and eggs last. Sprinkle top with paprika. Garnish with thin slices of tomatoes.