Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes, then drain and rinse under cold water.

In a mixing bowl, combine tuna, cherry tomatoes, cucumber, red onion, and bell pepper. Flake the tuna and mix well.

In a small bowl, whisk together olive oil, lemon juice, parsley, salt, and pepper until well blended.

Add the cooled pasta to the bowl with the tuna and veggies. Pour the dressing over and toss to coat.

Cover and refrigerate for at least 15 minutes before serving to meld the flavors.