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.
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|Serving Size: 1 Serving (1248g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 63 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 27.2mg||8 %|
|Sodium 472.5mg||16 %|
|Potassium 1061.4mg||28 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 31.9g|
|Protein 23.8g||34 %|
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Calories per serving: 286
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