12 ounces StarKist Fancy Albacore Tuna packed in spring water, well drained and broken apart
16 oz. plain fat free yogurt
1/8 cup minced fresh dill (from your garden)
1 teaspoon dried Italian herb blend
1 purple onion (chopped)
1/4 cup fresh basil lead, chopped
1/2 cup low fat or fat free mayonnaise
salt and pepper to taste
1 cup sliced roasted red peppers
1 cup small pitted black olives
1 cup marinated artichoke hearts (optional) drained
1 pound dried fusilli pasta (or cut pasta shape of choice)
cook al dente, drained and cooled
Mix together the tuna, dill dried herbs, onion, basil 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.