12 oz Pasta -- elbows
1/2 c  Mushrooms -- fresh or
Marinatd
1 c  Olives; black -- pitted
6 lg Scallions -- thinly sliced
1/2 c  Parsley; fresh -- chopped
Tuna; 6 1/2 oz cans -- in
Water, drained
DRESSING
1/4 c  Wine -- white
1/4 c  Lemon juice
3/4 c  Olive oil -- virgin
1 tb Mustard -- mild prepared
2 ts Oregano -- dried
2 ts Thyme -- dried
2 tb Garlic -- finely chopped

cook pasta according to directions. Rinse in cold water and drain
well.Place macaroni, olives, tuna and parsley in a large bowl and toss
well. Put the rest of the ingredients in a jar and shake well. Pour over
pasta and gently mix well to coat all ingredients. Refrigerate for 2 hours
befor serving.