Garden-Style Tuna Salad

I am not a tuna salad lover...I could take it or leave it most of the time. This recipe changes things, and I absolutely loved this. I'm glad I tripled the recipe. Recipe courtesy of Pillsbury Cool Salads and Sizzling Barbecue.

• Ready In: 20 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 5 1⁄2 ounces elbow macaroni, uncooked
• 1⁄4 cup  Italian dressing (prepared)
• 1  cup cucumber, thinly sliced
• 3⁄4 cup tomatoes, diced
• 2  tablespoons green peppers, chopped
• 2  tablespoons celery, diagonally sliced
• 6 1⁄8 ounces tuna, drained and flaked
• 1⁄2 cup mayonnaise
• 1 1⁄2 teaspoons prepared mustard
• 3⁄4 teaspoon dried dill weed
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Cook macaroni to desired doneness as directed on package.
2. Drain and rise with hot water.
3. In large bowl, combined hot macaroni and dressing and toss gently.
4. Add cucumbers, tomatoes, onions, green pepper, celery, and tuna. Mix gently.
5. In medium bowl, combine mayonnaise, mustard, dill, salt, and pepper and mix well.
6. Add to macaroni mixture and mix gently.
7. Cover and refrigerate at least 4 hours before serving.