Yield: 3 Servings
|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.