Sicilian Inspired Tuna and Ditali Pasta Salad
with Tomatoes, Bell Pepper and Lemon-Caper Dressing
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Milk)
3 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
2 unit(s)
Medium Tomato
1 unit(s)
Lemon
15 grams
Capers**
25 grams
Sun-Dried Tomato Paste
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)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Olive Oil for the Dressing
Utensils
Instructions
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 ½ 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.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. When the oven is hot, 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.
Meanwhile, cut the tomatoes into 1-2cm chunks. Halve the lemon. Roughly chop the capers into small pieces.
In a large bowl, combine the sun-dried tomato paste, 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.
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.
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.
Share the pasta salad between your bowls.
Crumble over the Greek style salad cheese.
Serve with any remaining lemon wedges for squeezing over to finish.
