Bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions. Drain and rinse under cold water to stop the cooking process, then transfer to a large mixing bowl.
Add the drained canned tuna to the pasta, breaking it into smaller pieces with a fork to distribute evenly.
Chop the pickles into small dice and fold them into the pasta mixture, adding a bright, crunchy texture.
In a small bowl, whisk together mayonnaise, mustard, and minced garlic until smooth and well combined. This forms the creamy dressing.
Pour the dressing over the pasta mixture and gently fold until all ingredients are coated evenly, creating a creamy, speckled pasta salad.
Season with salt and freshly ground black pepper to taste, adjusting the flavor as needed. Give everything one final gentle fold.
Transfer the salad to a serving bowl or plate and let it sit for 10 minutes to allow flavors to meld and improve in taste.
Serve the tuna pasta salad cold or at room temperature, enjoying the contrasting textures and bright flavors with each bite.
