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Sicilian Inspired Tuna and Ditali Pasta Salad
Sicilian Inspired Tuna and Ditali Pasta Salad

Sicilian Inspired Tuna and Ditali Pasta Salad

with Tomatoes, Bell Pepper and Lemon-Caper Dressing

Sam Richards
Sam RichardsPublished on March 18, 2025

Ditali is a short, tube-shaped pasta that's also known as 'salad macaroni' making it perfect for the Sicilian inspired tuna pasta salad. Vibrant with veg, lemon, chilli and capers, these zingy flavours make a truly tasty dish. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
Pescatarian
High Protein
Allergens:
Cereals containing gluten
Fish
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

90 grams

Ditali Pasta

(Contains: Cereals containing gluten May contain traces of: Milk, Soya)

3 unit(s)

Garlic Clove**

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

2 unit(s)

Medium Tomato

1 unit(s)

Lemon

15 grams

Capers**

1 unit(s)

Courgette

(May contain traces of: Celery)

1 tin(s)

Skipjack Tuna in Water

(Contains: Fish)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

1 pinch

Chilli Flakes

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Nutritional information

Energy (kJ)2073 kJ
Energy (kcal)496 kcal
Fat15.1 g
of which saturates5.1 g
Carbohydrate51.3 g
of which sugars19 g
Dietary Fibre7.3 g
Protein26.3 g
Salt1.1 g
Trans Fat0.2 g
Potassium91.5 mg
Calcium39.2 mg
Iron1.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Colander
Large Saucepan
Chopping Board
Baking Tray
Aluminum Foil
Knife
Large Bowl
Large Frying Pan

Instructions

Boil the Pasta
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

Add the ditali pasta and bring back to the boil. Cook until tender, 10 mins. 

Once cooked, drain in a colander, rinse with cold water and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Roast the Veg
2

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

Halve the bell pepper and discard the core and seeds. Chop into 2-3cm chunks. Put the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the top shelf until soft and slightly charred, 14-16 mins.

Macerate the Tomatoes
3

Meanwhile, cut the tomatoes into 1-2cm chunks. Halve the lemon. Roughly chop the capers into small pieces.

In a large bowl, combine the honey, olive oil for the dressing (see pantry for both amounts) with half the lemon juice. Stir in the tomatoes and capers, then season with salt and pepper.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add the garlic to the bowl of tomatoes. Stir well to combine and set aside. 

Char the Courgette
4

Trim the courgette and slice into 1cm thick rounds.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.

Once cooked, season with salt and pepper, then remove from the heat.

Meanwhile, drain the tuna.

Toss the Salad
5

Add the cooked pasta, roasted pepper, courgette and tuna to the bowl of tomatoes. Stir well to coat everything in the dressing. 

Taste the salad and season with salt and pepper if needed. 

Serve Up
6

Share the pasta salad between your bowls. 

Crumble over the Greek style salad cheese and sprinkle with the chilli flakes (add less if you'd prefer things milder).

Serve with any remaining lemon wedges for squeezing over to finish.

Enjoy!

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