1 c. cooked elbow macaroni
1/4 c. French dressing
1 can tuna, drained
1/2 c. diced green pepper
1/2 c. diced cucumber
1 tsp. onion salt
1/8 tsp. black pepper
2 tbsp. lemon juice
1/4 c. sour cream

Cook macaroni as label directs. Drain well. In large bowl, toss with French dressing - refrigerate, covered, 2-3 hours.

Add remaining ingredients, toss to combine well. Refrigerate at least 1 hour. Serve over lettuce.