1/2 lb. elbow macaroni
1 c. celery, diced
2 hard-boiled eggs, diced
1 tsp. onion, minced
1 tbsp. green pepper, minced
1 c. green peas, cooked
1 cucumber, diced
1 (7 oz.) can tuna fish
salt and pepper to taste
1 c. salad dressing
salad greens
sprigs of parsley

Cook the macaroni according to directions on package. Rinse in cold water and cool. Toss macaroni and the remaining ingredients slightly, except the salad greens and parsley. Blend mixture well, but avoid making the salad drippy. Place on salad greens and garnish with parsley.