2 c. uncooked elbow macaroni
2 (6 1/2 oz.) can tuna
1 med. tomato
1 yellow or green pepper, in strips
1/2 c. pitted olives
1/4 tsp. lemon pepper dressing
8-10 radishes
1/2 c. sliced green onion
1/4 c. fresh chopped parsley
3/4 c. Italian dressing
1-2 tsp. Dijon mustard

Prepare macaroni and drain. In large bowl combine pasta, tuna, tomato, pepper, olives, radishes, green onion and parsley. In small bowl blend remaining ingredients. Add to macaroni mixture. Toss. Cover and chill. Refrigerate leftovers.