12 oz. pasta, elbows 1 cup Santa Barbara Pitted Black Olives
½ cup Santa Barbara Marinated Mushrooms
6 large scallions, thinly sliced
½ cup fresh parsley, chopped
2 - 6½ oz. cans tuna (in water), drained

Dressing:
¼ cup white wine
½ cup lemon juice
¾ cup Santa Barbara Extra Virgin Olive Oil
1 tbs. prepared mustard, mild
2 tsp. oregano, dried
2 tsp. thyme, dried
2 tbs. garlic, finely chopped

Cook pasta according to package directions. Rinse in cold water and drain. Place macaroni, olives, tuna and parsley in a large bowl and toss well. Put the remaining ingredients into a jar or blender and mix well. Pour over pasta and gently mix well to coat. Refrigerate for two hours. Served chilled.