Bring a large pot of well-salted water to a rolling boil.Once boiling, add the pasta and cook exactly according to the package instructions (usually 8–12 minutes) until al dente.
Drain the pasta immediately using a colander, then rinse briefly under cold running water to stop the cooking process (prevents the pasta from turning mushy).
Transfer the pasta to a large bowl, drizzle with a light coating of olive oil and a spoonful of sun-dried tomato sauce, then toss gently to combine. Set aside to cool to room temperature.
In the same bowl, add sliced Kalamata olives (or your preferred variety), drained canned tuna (flaked into chunks), and fresh rocket (arugula). Toss gently until all ingredients are evenly distributed.
Serve the pasta salad garnished with chopped sun-dried tomatoes and freshly grated Parmesan cheese.