Cook the pasta according to package instructions.

Cut the pickles into thin rounds. Remove the pits from the olives. Cut the cherry tomatoes into halves or quarters, depending on their size.

Mix together the mayonnaise and mustard and combine with the pasta and tuna. Stir and add the olive oil, salt, and pepper.

Add the garlic, basil, and all the vegetables.

Stir well and transfer to the fridge for about two hours before serving.