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

In a large mixing bowl, combine the cooked pasta, tuna, cherry tomatoes, cucumber, red onion, and black olives.

In a small bowl, whisk together olive oil, lemon juice, dijon mustard, minced garlic, salt, and pepper.

Pour the dressing over the pasta salad and toss until everything is well coated. Adjust seasoning if necessary.

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