Step 1

In a small bowl or in a mason jar, combine Greek yogurt with mayonnaise, olive oil, lemon juice, fresh dill, salt and pepper. Stir the dressing until creamy.

Step 2

Cook pasta in salted boiling water according to package directions, until al dente. Once cooked, drain, transfer to a large mixing bowl and drizzle with olive oil. Let cool completely.

Step 3

While the pasta is cooking, drain and rinse the canned tuna

Step 4

In a large mixing bowl, combine cooked pasta with drained tuna fish, sliced black olives, halved tomatoes, diced red onion and sliced cucumber. Pour the creamy dressing over the salad and toss to coat evenly.

Step 5

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, toss the pasta salad to distribute dressing and flavors.