Boil whole wheat pasta in salted water until al dente, about 8-10 minutes. Drain and rinse under cold water.

Soak red onion slices in cold water for 5 minutes to mellow their sharpness, then drain well.

In a mixing bowl, whisk together Greek yogurt, lemon zest, lemon juice, honey, Dijon mustard, kosher salt, oregano, and black pepper until smooth.

In a large bowl, toss together cherry tomatoes, sun-dried tomatoes, red bell pepper, drained onion, capers, and fresh herbs.

Gently fold the cooled pasta into the vegetable mixture.

Flake in the canned albacore tuna and pour the dressing over the salad, then toss gently.

Refrigerate for at least 1 hour before serving.