Fill a large pot with water, add a pinch of salt, and bring to a boil. Add pasta and cook until al dente, then drain.

Rinse the cooked pasta under cold water to stop the cooking process and prevent it from becoming mushy. Toss gently to cool evenly.

Drain the canned tuna and flake it gently with a fork. Set aside.

Finely chop celery, bell peppers, and red onion. Make sure the pieces are similar in size for even bites.

In a large mixing bowl, combine the cooled pasta, tuna, and chopped vegetables.

In a small bowl, mix mayonnaise (or Greek yogurt), lemon juice, salt, and pepper until smooth.

Pour the dressing over the pasta mixture and fold gently until all ingredients are coated evenly.

Cover the salad and refrigerate for at least 30 minutes to let flavors meld. Before serving, add optional toppings like parsley, cherry tomatoes, or olives.