Cook the pasta in well-salted water according to the package instructions until it reaches al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking process.

In a smaller bowl, soak the diced red onion in cold water for at least 5 minutes to mellow their sharp flavor. Then drain and pat them dry.

In a separate bowl, whisk together the Greek yogurt, lemon zest, lemon juice, honey, Dijon mustard, kosher salt, dried oregano, and ground black pepper to create a creamy dressing.

In a large serving bowl, combine the cherry tomatoes, sun-dried tomatoes, red bell pepper, soaked red onion, optional capers, and parsley. Mix them well to distribute the ingredients evenly.

Add the drained pasta to the vegetable mixture. Pour the dressing over the top and stir gently to combine everything without breaking the pasta.

Open the cans of tuna and flake the fish directly into the bowl. Toss gently to incorporate the tuna without crushing it.

Adjust the seasoning to taste and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld beautifully.