Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, usually 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Prepare the Vegetables: While the pasta is cooling, prepare the vegetables: slice the tomatoes, dice the cucumber, thinly slice the onion, and slice the olives (if using).
Mix the Salad: In a large bowl, combine the cooled pasta, tuna, cherry tomatoes, cucumber, onion, olives, and peas. Add in the parsley for extra freshness, if desired.
Make the Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar or lemon juice, and a pinch of salt and pepper. Taste and adjust seasoning if necessary.
Toss the Salad: Pour the dressing over the salad and toss gently to combine. Ensure all ingredients are evenly coated.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled.
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