Yummy Summer Picnic Salad

1 (8 ounce) package elbow macaroni

⅓ cup mayonnaise

⅓ cup Italian-style salad dressing

1 tablespoon prepared yellow mustard

2 cups cucumber, peeled and thinly sliced

2 cups diced tomato

½ cup diced green bell pepper

¼ cup chopped green onion

1 teaspoon salt

⅛ teaspoon ground black pepper

2 (5 ounce) cans tuna, drained

1 hard-boiled egg, chopped

Bring a large pot of lightly salted water to a rolling boil; cook the macaroni at a boil until cooked through yet firm to the bite, about 8 minutes. Drain. Rinse with cold water to cool the macaroni to the touch; drain again.

Stir the mayonnaise, Italian-style salad dressing, and mustard together in a large bowl. Add the cool macaroni, cucumber, tomato, bell pepper, green onion, salt, pepper, tuna, and egg; stir to evenly combine. Chill at least 4 hours before serving.