Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Uncooked elbow macaroni |
| 6 ounces | Can tuna, drained and flaked |
| ½ cup | Small fresh broccoli flowerets |
| ½ cup | Shredded carrots |
| ½ cup | Sliced pitted ripe olives |
| ½ small | Green, red or yellow bell pepper, chopped |
| ⅛ cup | Sliced green onion or red onion slices |
| ½ cup | Bottled Italian dressing |
| ⅛ cup | Grated Parmesan cheese |
| 1 teaspoon | Dijon mustard |
Prepare macaroni; drain. In medium bowl, combine macaroni, tuna, broccoli, carrots, olives, pepper and onion. In small bowl, blend Italian dressing, Parmesan cheese and mustard. Add to macaroni mixture; toss to coat. Cover; chill thoroughly. Toss gently before serving.
Makes 3 to 4 servings.