8 c. uncooked elbow macaroni (1 lb. 8 oz.)
10 cans (9 1/4 oz. ea.) tuna, drained and flaked
4 cucumbers, pared and diced (about 6 cups)
1/2 c. grated onions
2 1/2 c. salad dressing or mayonnaise
1 tbsp. salt
1 1/2 tsp. pepper
Lemon wedges
1/2 c. snipped parsley
Paprika

Cook macaroni as directed on box. Drain; rinse in cold water.

Combine macaroni, tuna, cucumber and onion in a large bowl. Mix salad dressing, salt and pepper. Pour over macaroni mixture and toss. Chill thoroughly. Serve with lemon wedges and garnish with parsley and paprika. 24 servings (1 1/4 cup each).

VARIATION: Chicken or turkey can be substituted for tuna. (12 cups cut of cooked chicken or turkey for tuna and chilled cranberry sauce for the lemon wedges)