Bring a large pot of salted water to a boil. Cook the pasta when the water boils according to package directions. When cooked al dente, drain and quickly run under cold water to stop from over-cooking. Toss with olive oil and sun-dried tomato pesto and let it cool down.

In a large serving bowl, add the pasta, olives, tuna, and arugula. Toss to combine.

Serve with chopped sun-dried tomatoes and parmesan cheese shavings.