Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Chop fresh vegetables into bite-sized pieces and combine them in a large mixing bowl.

Flake the drained tuna and fold it into the mixing bowl with the vegetables.

Mix Greek yogurt and lemon juice in a separate bowl until smooth.

Add cooled pasta to the bowl with tuna and vegetables. Pour dressing over the mixture and gently toss.

Season with salt and pepper to taste before serving.