Cook the pasta in a large pot of salted water according to package instructions, typically 8-10 minutes, until al dente. Drain and rinse with cold water.

In a medium mixing bowl, combine Greek yogurt, mayonnaise, sweet pickle relish, sriracha, apple cider vinegar, sea salt, and black pepper. Whisk until smooth.

In a large mixing bowl, combine the cooled pasta, drained tuna, diced red bell pepper, grated carrot, diced celery, and chopped red onion. Gently stir to mix.

Fold the creamy dressing into the pasta mixture until evenly coated.

Cover the salad and chill in the refrigerator for at least one hour.

Stir before serving. Enjoy as a refreshing side or a satisfying lunch.