Start by cooking the pasta according to the packet instructions.
In a bowl, add orange bell peppers, red bell peppers, sweetcorn, kidney beans, spring onions, and the cooked pasta. Next add the tuna and mix everything together.
In a bowl, mix mayonnaise, plain yoghurt, Dijon mustard, ground black pepper, and salt. Pour the sauce mixture over the tuna mixture.
Mix well then serve.
Notes
Use any pasta you like; however, I recommend the small kinds.
Chickpeas can be a replacement to kidney beans.
If you don't want to use mayonnaise, I recommend using Greek yoghurt.
You can replace tuna with smoked salmon.
Storage
To store leftovers, put in an airtight container in the fridge for 1-2 days.