1. Cook the penne pasta according to package instructions until al dente. Drain and let cool.

2. Dice the zucchini, bell pepper, red onion, and carrots into small pieces.

3. Rinse and drain the kidney beans and white beans.

4. Drain the tuna and break it into small pieces.

5. In a large bowl, combine the cooked pasta, diced vegetables, beans, and tuna.

6. In a small bowl, mix together sesame oil, apple cider vinegar, soy sauce, and rice wine vinegar to make a dressing.

7. Pour the dressing over the salad and toss to coat evenly.

8. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.

9. Before serving, garnish the salad with chopped parsley.

10. Serve and enjoy the vegetable pasta salad with tuna!