While the pasta water comes to a boil, prepare all your vegetables to have them ready. De-seed the cucumber and dice it into 1/2-inch pieces, finely dice the bell peppers into 1/4-inch pieces for even distribution throughout the salad, and mince the red onion. I find that doing all the chopping at once keeps the kitchen organized and prevents you from being caught mid-preparation when the pasta finishes cooking.

Bring a large pot of salted water to a boil and cook the fusilli according to package directions until al dente—I always use Barilla for the best texture. Drain the pasta thoroughly in a colander, then rinse it with cold water until completely cooled. This stops the cooking process and prevents the pasta from becoming mushy when combined with the other ingredients.

In a large mixing bowl, combine the cooled pasta from Step 2 with the rice wine vinegar, garlic salt, red pepper flakes, and black pepper. Toss everything together thoroughly so the pasta absorbs these flavors evenly. This early seasoning is crucial because it flavors the pasta itself rather than just coating it with dressing later.

Add the diced vegetables from Step 1, the drained and flaked tuna, capers, and fresh lemon juice to the seasoned pasta bowl. Gently fold everything together to combine without breaking up the tuna chunks. The lemon juice adds brightness and acidity that balances the richness of the dressing you'll add next.

In a small bowl, whisk together the mayonnaise, yogurt, and dillweed until smooth and well combined. I prefer Hellmann's mayo for a creamier consistency that coats the salad beautifully. Pour the dressing over the pasta mixture and fold everything together gently until all ingredients are evenly coated.

Taste the finished salad and adjust the seasoning with additional salt and black pepper as needed. Serve immediately while the pasta is still cool and fresh, or refrigerate until ready to serve.