Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the drained tuna, cherry tomatoes, cucumber, red onion, and bell pepper.

Add the cooked pasta to the bowl.

In a small bowl, whisk together the mayonnaise, lemon juice, olive oil, dijon mustard, salt, and black pepper.

Pour the dressing over the pasta salad and toss to combine. Stir in the fresh herbs.

Chill in the refrigerator for at least 30 minutes before serving.