Instructions: Mix together the tuna, dried dill, Italian herb blend, onion, basil, yogurt, and mayonnaise. Season with salt and pepper to taste. Toss with the roasted red peppers, olives, artichokes, and pasta to coat well.

Refrigerate at least two hours. Serve over greens, if desired or in trimmed hollow red bell peppers as "cups." Serves 6 to 8.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.