6 oz. noodles (spinach or the tri-colored spiral)
1/2 c. sliced green onions
1/2 c. yellow or green pepper strips
1/2 c. sliced ripe olives
1 c. halved cherry tomatoes
1 carrot, shredded
2 (6 1/2 oz.) cans chunk light tuna, drained & flaked
1/2 c. vegetable oil
3 tbsp. white vinegar
2 tbsp. lemon juice
3 tbsp. minced parsley
1/2 tsp. salt
1/4 tsp. pepper
1 green onion, cut into 1" pieces
1 lg. clove garlic
Lettuce leaves

Cook pasta according to package directions; drain. Rinse with cold water; drain. Combine pasta with the 1/2 cup green onions, pepper strips, olives, tomatoes, carrots and tuna; set aside.

Combine oil and remaining ingredients, except lettuce leaves. Put in an electric blender and process until smooth. Pour over salad mixture and toss lightly. Cover and chill at least 8 hours. Stirring occasionally. Spoon over lettuce leaves using a slotted spoon.