1 (7 oz.) Creamettes (elbows)
2 cans (6 1/2 oz.) solid white tuna in water (drained)
1 tomato, chopped
1 green pepper, cut in julienne strips
1/2 c. whole pitted ripe olives
8 to 10 radishes, sliced
1/3 c. sliced green onions
1/4 c. parsley, chopped
1/4 c. bottled Italian dressing
1 to 2 tsp. Dijon mustard
1 tsp. salt (optional)
1/4 to 1/2 tsp. lemon pepper
Lettuce leaves

Prepare Creamettes according to package. In large bowl combine noodles, tuna, tomatoes, pepper, olives, radishes and parsley.

In small bowl add remaining ingredients. Blend. Add to noodle mixture and toss gently. Chill covered. Serve in lettuce lined bowl. Makes 4 to 6 servings.