Corkscrew macaroni, a can of tuna, black olives and a tangy lemon mustardy dressing - unbeatable starters for a fresh-tasting salad.

1 (8 oz.) pkg. rotelle (corkscrew) pasta

Cook pasta to the firm stage, rinse with cold water and drain well (about 4 cups cooked).

Tuna

Use two 6 1/2 ounce cans or one 12 1/2 ounce can solid white meat tuna, packed in water, drained, broken into chunks.

3/4 c. coarsely chopped red pepper (1 med. size)
1 (drained weight 5 1/4 oz.) can pitted ripe olives, drained and sliced crosswise
1/2 c. coarsely chopped red onion
1/2 c. chopped fresh Italian parsley
1/3 c. fresh lemon juice
1/3 c. Dijon mustard
1 c. olive oil
1 tsp. garlic salt
Fresh-ground black pepper to taste

Put pasta, tuna, red pepper, olives, onion and parsley into a large serving bowl; toss to mix. In small bowl, whisk lemon juice and mustard with fork to blend; add olive oil slowly, whisking constantly until blended. Pour dressing over pasta mixture; sprinkle with salt and pepper; toss to coat. Best if covered and refrigerated 2 hours or more to allow flavors to blend. Makes 4 main dish or 6 buffet servings.