This Italian Easter Bread is a Festive Favorite

Italian Easter Bread (Pane di Pasqua) has a texture similar to Challah and is flavored with lemon zest, orange zest, and vanilla extract. To finish, I tuck a brightly colored egg into the dough nest and top it with sprinkles. These eggs do more than add celebratory flair; they also symbolize rebirth.      

The name of this recipe may seem to imply there is one definitive Easter bread in Italy. In fact, nothing could be further from the truth! There are as many variations of Easter bread across the regions and subregions, ranging from savory breads such as pizza di Pasqua in central Italy to the sweet breads from the south.

In Calabria, you’ll find cuzzupa, flavored with aniseed or citrus, topped with a hardboiled egg, and a sheen of lemon glaze. In Sardinia, they make coccoi cun s’ou and in Sicily, cuddura cu l’ova, where a raw egg is encased in the dough and cooked in the oven. Whereas, in Greece, they make a similar Easter bread called Tsourike, but in Greek Easter bread, the eggs are usually dyed red. The breads may be shaped into doves, dolls, baskets, or rings, each implying a different meaning.

This recipe is a traditional Easter bread in southern Italy. It is shaped into four individual rings, twisted around a dyed egg, and presented at the table. Serve it as part of your Easter feast alongside Healthy Deviled Eggs, Roasted Leg of Lamb and this Asparagus Salad. 

What’s in Italian Easter Bread

The ingredients for this bread are easy to find, and are probably already pantry staples in your house. The only item on your shopping list could very well be the dye for the eggs. It’s humbling to note that historically, this bread was reserved for special occasions because of the expensive and rich ingredients like milk, sugar, eggs, and butter.

PRO TIP: Use room temperature eggs and butter. The room temperature ingredients are more easily incorporated into enriched doughs (doughs with fat and sugar), leading to improved texture and rise.

• Milk: While I used whole milk, feel free to use reduced fat or skim milk instead. Heat the milk to 105-115°F. Make sure the milk isn’t too hot, or it will kill the yeast.
• Active dry yeast: Enriched breads require more yeast than standard leaner breads to get going.
• Sugar: This bread is lightly sweet, but the sugar also helps make the bread soft and brown nicely in the oven.
• Eggs: The protein and fat in eggs add to the structure, softness, and golden color.
• All-purpose flour: While you may be tempted to reach for bread flour, the all-purpose flour in this recipe makes a tender, fluffy loaf. Bread flour would make the bread too chewy.
• Unsalted butter: A small amount of room temperature butter adds flavor and richness.
• Kosher salt: Even in sweet recipes, salt enhances the flavor.
• Vanilla extract: Another flavor enhancer. Without it, the bread may seem bland or one-dimensional. 
• Zest: I love using both lemon and orange zest here, but you can stick to just one or the other, depending on what you have on hand.
• Dyed uncooked eggs: When it comes to the eggs you can dye them whichever color you like, or leave them undyed. Just make sure they’re uncooked. They will cook in the oven.
• Multicolored nonpareils: This is a celebration bread, so have fun with some colorful nonpareils or sprinkles.

How to Make Italian Easter Bread

Taking about four hours, this baking project does require a time commitment. Most of the time is hands-off while the yeast does the work. While the sponge rises take the butter out of the refrigerator and dice it so it softens enough to incorporate into the dough later. I zest the citrus at this point and have the orange for a snack while I wait. If you’re worried that the zest will dry out, you can cover it and keep it in the fridge in the meantime.

• Make the sponge: In the bowl of a stand mixer, dissolve the yeast in the milk and let stand until it begins to foam, 5 to 10 minutes. Add a 1/4 cup sugar, eggs, and 2 cups flour. Stir with a rubber spatula to combine. The mixture will resemble pancake batter. Cover the bowl and set aside in a warm spot to rise for 30 minutes, until the surface is bubbly. In the meantime, take the butter out of the refrigerator, and dice it into 1/2-inch pieces.
• Make the dough: To the sponge, add the 2 cups flour, 1/4 cup sugar, butter, salt, vanilla, and zest. Fit the mixer with the dough hook attachment, and mix on the lowest speed until the dough comes together into a rough ball, about 1 minute. Increase the speed to level 2 and continue kneading for 7 minutes. The dough should be smooth and elastic and pull away from the sides of the bowl (the dough may still stick to the bottom of the mixing bowl).
• First rise: Cover the bowl and set it in a warm spot to rise for 1 1/2 hours, or until roughly doubled in size.
• Divide the dough: Punch down the dough and divide it into 8 equal portions (approximately 120 to 125g each).
• Assemble the loaves: Line two sheet pans with parchment paper. Use your palms to roll out each piece of dough into a 12-inch rope. Pinch two ropes together at the ends and twist them several times.
• Form a wreath: Pinch the ends together so the twisted rope forms a wreath and tuck the ends underneath. Repeat with the remaining ropes of dough.
• Second rise: Place two loaves on each of the lined baking sheets. Cover with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 hour, or until puffy and almost doubled in size.
• Prepare the oven: Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 400°F.
• Decorate the loaves: Gently nestle a dyed uncooked egg into the center of each loaf. Make an egg wash by whisking a large egg and a tablespoon of milk together in a small bowl. Use a pastry brush to brush each loaf with a light coating of the egg wash, avoiding the dyed eggs. Sprinkle each loaf with colorful nonpareils.
• Bake: Bake for 20 minutes, or until golden, rotating the pans and switching their position halfway through.
• Cool: Transfer the loaves to a wire rack to cool. Let cool before serving.

What is a Sponge (Preferment)

The sponge method in bread baking is when you mix a portion of the flour, a portion (or all) of the yeast, and some (or all) of the wet ingredients to begin fermenting, before adding the rest of the ingredients that form the final dough.

Using a sponge adds extra fermentation time, and longer fermentation means more flavor. It’s especially helpful in enriched bread to give the yeast a head start by adding in stages the fat and sugar, ingredients that can slow down fermentation.

It also improves the texture and structure of the dough. This method only takes 30 extra hands-off minutes and emulates the benefits from sourdough starters (lievito madre) or other preferments (biga, as in this Focaccia recipe) used in traditional Italian bread baking.

How to Naturally Dye Eggs for Italian Easter Bread

You can use your go-to method for dying eggs, but I wanted to experiment with natural dyes. To create this deep blue, I used red cabbage to color the eggs. To dye eggs naturally follow these steps: 

• Roughly chop a small head of red cabbage and place it in a medium saucepan, along with enough water to fully submerge the cabbage. 
• Boil for 15 minutes, then strain the water into a jar and let it cool to room temperature.
• Stir in 2 tablespoons of vinegar.
• Add the uncooked eggs, cover, and store in the refrigerator until the eggs take on the amount of color you’d like. 
• To achieve the deep blue, you see in the photographs, I left the eggs to soak in the refrigerator overnight.

What to Serve with Italian Easter Bread

This is a festive holiday bread so it only makes sense to serve it with other special occasion foods.

• Grilled Lamb Chops, if the weather permits.
• Artichokes
• Lemony asparagus
• Healthy Deviled Eggs

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Italian Easter Bread

Italian Easter bread is a traditional bread that celebrates spring, renewal, and the resurrection. The loaves are irresistibly fluffy and soft, with a texture reminiscent of Challah.

Course Bread

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 8

Calories 405.8kcal

Author Mark Beahm

Ingredients

For the Sponge:

• 1 cup (240ml) whole milk, lukewarm
• 2 1/4 teaspoons (7 grams) active dry yeast
• 1/4 cup (50 grams) granulated sugar
• 2 large eggs, at room temperature
• 2 cups (240 grams) all-purpose flour

For the Dough:

• 2 cups (240 grams) all-purpose flour
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (57 grams) unsalted butter, room temperature
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Zest of 1 orange

For the Decoration:

• 4 dyed eggs, (uncooked)
• Multicolored nonpareils or sprinkles

For the Egg Wash:

• 1 large egg
• 1 tablespoon milk

Instructions

• Make the sponge: In the bowl of a stand mixer, dissolve the yeast in the milk and let stand until it begins to foam, 5 to 10 minutes. Add the sugar, eggs, and flour, and stir with a rubber spatula to combine. The mixture will resemble pancake batter. Cover the bowl and set aside in a warm spot to rise for 30 minutes, until the surface is bubbly. In the meantime, take the butter out of the refrigerator, and dice it into 1/2-inch pieces.
• Make the dough: To the sponge, add the flour, sugar, butter, salt, vanilla, and zest. Fit the mixer with the dough hook attachment, and mix on the lowest speed until the dough comes together into a rough ball, about 1 minute. Increase the speed to level 2 and continue kneading for 7 minutes. The dough should be smooth and elastic and pull away from the sides of the bowl (the dough may still stick to the bottom of the mixing bowl).
• First rise: Cover the bowl and set it in a warm spot to rise for 1 1/2 hours, or until roughly doubled in size.
• Divide the dough: Punch down the dough and divide it into 8 equal portions (approximately 120 to 125g each).
• Assemble the loaves: Line two sheet pans with parchment paper. Use your palms to roll out each piece of dough into a 12-inch rope. Pinch two ropes together at the ends and twist them several times. Pinch the ends together so the twisted rope forms a wreath and tuck the ends underneath. Repeat with the remaining ropes of dough.
• Second rise: Place two loaves on each of the lined baking sheets. Cover with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 hour, or until puffy and almost doubled in size.
• Prepare the oven: Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 400°F.
• Decorate the loaves: Gently nestle a dyed uncooked egg into the center of each loaf. Make an egg wash by whisking a large egg and a tablespoon of milk together in a small bowl. Use a pastry brush to brush each loaf with a light coating of the egg wash, avoiding the dyed eggs. Sprinkle each loaf with colorful nonpareils.
• Bake: Bake for 20 minutes, or until golden, rotating the pans and switching their position halfway through.
• Cool: Transfer the loaves to a wire rack to cool. Let cool before serving.

Video

Notes

• If you want to dye the eggs naturally, do so the day before to achieve the deep blue color seen in the photos.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 405.8kcal | Carbohydrates: 62.5g | Protein: 12.8g | Fat: 11.2g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.2g | Trans Fat: 0.2g | Cholesterol: 162.4mg | Sodium: 360.3mg | Potassium: 179.7mg | Fiber: 1.9g | Sugar: 14.5g | Vitamin A: 438.9IU | Vitamin C: 0.003mg | Calcium: 73.1mg | Iron: 3.6mg

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An Easy 40-Minute Roasted Vegetable Pasta Primavera

When spring rolls around, and the markets are bursting with fresh produce, this easy Sheet Pan Pasta Primavera is on constant rotation in my kitchen. I simply toss the veggies with olive oil and herbs and roast until they’re just tender, sweet, and a little bit crisped at the edges.

Why roast the vegetables on a sheet pan? Most pasta primavera recipes ask you to stand over a hot stove and sauté your veggies. I prefer to take the easier, more flavorful route! By roasting zucchini, bell peppers, carrots, and squash at a high heat, we bring out a deep, caramelized sweetness that boiling or sautéing just can’t match. Plus, it means hands-off cooking and minimal cleanup for busy weeknights!

Whether you stick to my year-round veggie lineup or swap in classic spring vegetables like fresh asparagus and snap peas (see my variations below!), this healthy pasta primavera is the perfect 40-minute weeknight dinner no matter the season!

While the pasta boils to the perfect al dente texture and the veggies roast, make a simple lettuce salad and grab a hunk of crusty bread.

Pasta Primavera Ingredients

Pasta primavera comes from the Italian word for “spring.” Traditionally, the Italian-American dish was used to make the most of a garden bursting with spring veggies. But I love it year-round with whatever seasonal vegetables I have on hand. Feel free to substitute with what you have on hand and what is in season.

• Fresh veggies: Zucchini, yellow squash, carrots, bell peppers, red onion, and grape tomatoes.
• Flavor-makers: Garlic, dried oregano, fresh thyme, salt, and pepper, and fresh lemon zest. 
• Pasta: A short pasta is best for making sure everything is bite-sized. I used farfalle, but rigatoni or any short pasta you like would also work well. 
• Oil: Use a full flavor yet smooth extra virgin olive oil. I love our buttery Italian Nocellara.
• Parmesan: Adds a savory-salty-nutty quality. Feel free to skip this part if you’d like a vegan or dairy-free primavera.

How to Make Pasta Primavera

To make this pasta primavera recipe, grab a pot, sheet pan, knife, grater, peeler, cutting board, and a bowl. I prefer to use penne or farfalle (bow tie pasta), so everything is about the same size and each bite has a small taste of everything.

• Get ready. Preheat your oven to 450°F. Bring a large pot of water to a boil, then season generously with kosher salt.
• While your oven heats, grab a large bowl to add the prepared veggies as you go. Slice the zucchini, yellow squash, and onion into half moons. Peel and cut the carrots into short sticks. Slice the bell peppers into strips. Mince the garlic.
• Season the vegetables. Add 1 tablespoon of dried oregano and 1 1/2 teaspoons of fresh thyme leaves. Season with a big pinch of kosher salt and black pepper. Drizzle enough extra virgin olive oil to coat the veggies (about 3 tablespoons). Toss to coat.
• Roast the veggies. Spread the vegetables on a large sheet pan so they’re in one layer. (You may need to use two pans.) Roast on the middle rack for 10 minutes. Give them a good stir, spread them out again, and continue to roast until they’re tender and starting to brown at the edges, about 10 minutes more.
• Boil the pasta. While the vegetables roast, cook 12 ounces of pasta according to the package (about 10 to 12 minutes). Reserve one cup of the pasta cooking water, then drain. Halve the grape tomatoes and zest the lemon. Grate the parmesan.
• Finish the pasta. Transfer the pasta to a large bowl. Add the roasted vegetables, tomatoes, and lemon zest. Add a splash of the pasta cooking water and a drizzle of extra virgin olive oil. Toss to combine. Season with salt and pepper to taste. If you’d like, add a sprinkle more of oregano and fresh thyme.
• Serve. Divide among shallow serving bowls and sprinkle on the parmesan cheese. Serve immediately.

Spring Vegetable Variation

I have my own take on pasta primavera, but it’s such a flexible recipe that you can swap in almost anything. For a spring vegetable variation, swap out the carrots, squash, and peppers for seasonal spring vegetables like asparagus, peas (sugar snap peas or English peas), and spinach.

If you opt for the spring veggie version, skip the sheet pan and opt for a 10-minute sauté in a skillet with a tablespoon of olive oil.

Getting Ahead, Leftovers, and Storage

To get ahead on your pasta primavera, chop all of the vegetables the night before. Add them to a large bowl, cover, and store them in your refrigerator. Simply add the oils and seasonings and roast the next day. 

If you have leftovers, allow them to cool completely. Store, covered in your refrigerator, for up to 4 days. To reheat, add the pasta primavera to a saucepan on medium heat on the stovetop. Add a small amount of water and cook until warmed through. Or, serve at room temperature pasta salad-style. You can even dress it up a little with fresh greens like arugula or spinach, a big squeeze of lemon, and a drizzle of olive oil. 

What to Serve with Pasta Primavera

This pasta primavera recipe is satisfying and nutritious enough to stand alone. You can happily stop there, but if you’d like extra protein, try our grilled garlic-parmesan shrimp or grilled chicken breast.

A crunchy side salad also goes well with the silky roast vegetables. Try lemon parmesan lettuce salad or panzanella to keep the Italian flavor party going. 

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Easy Pasta Primavera Recipe

This pasta primavera recipe features a light, lemony sauce (no cream!) and a medley of fresh vegetables. Feel free to adjust the produce depending on what is in season! If you’d like extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 307.5kcal

Author Suzy Karadsheh

Ingredients

• 2 zucchini, sliced into half moons
• 2 yellow squash, sliced into half moons
• 2 to 3 carrots, peeled and cut into short sticks
• 1 red bell pepper, sliced into strips
• 1 yellow or orange bell pepper, sliced into strips
• 1 red onion, sliced into half moons
• 3 large garlic cloves, minced
• 1 tablespoon dried oregano, plus more for garnish
• 1 1/2 teaspoons fresh thyme leaves, plus more for garnish
• Kosher salt
• Black pepper
• Extra virgin olive oil
• 12 ounces short pasta of your choice (I like farfalle)
• 8 ounces grape tomatoes, halved
• 1 large lemon, zested
• 1/2 cup parmesan cheese, plus more for garnish

Instructions

• Get ready. Preheat your oven to 450°F. Bring a large pot of water to a boil, then season generously with kosher salt.
• Season the vegetables. Place the zucchini, squash, carrots, bell peppers, and onion in a large mixing bowl (save the tomatoes for later). Add the garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle enough extra virgin olive oil to coat the veggies (about 3 tablespoons). Toss to coat.
• Roast the veggies. Spread the vegetables on a large sheet pan so they’re in one layer (you may need to use two pans). Roast on the middle rack for 10 minutes. Give them a good stir, spread them out again, and continue to roast until they’re tender and starting to brown at the edges, about 10 minutes more.
• Boil the pasta. While the vegetables roast, cook the pasta in salted boiling water according to the package (about 10 to 12 minutes). Just before it’s cooked to your liking, reserve one cup of the pasta cooking water, then drain.
• Finish the pasta. Transfer pasta to a large bowl and season with salt and pepper to taste. If you’d like, add a sprinkle more of oregano and fresh thyme. Add the roast vegetables, tomatoes, and lemon zest. Add a splash of the pasta cooking water and a drizzle of extra virgin olive oil. Toss to combine.

Video

Notes

• Leftovers: Allow the pasta to cool completely, then cover tightly and refrigerate for up to 4 days. 
• Other vegetable options: Change up the vegetables according to what you have on hand. Broccoli, green beans, and asparagus will also work in this recipe.
• Add protein: Cut up some of this quick lemon chicken or grilled chicken and toss in the pasta. Or make this grilled shrimp (remove the shrimp from the skewers and toss in the pasta).
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 307.5kcal | Carbohydrates: 57.2g | Protein: 13.5g | Fat: 3.7g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.8g | Cholesterol: 5.7mg | Sodium: 162.5mg | Potassium: 785.3mg | Fiber: 6.3g | Sugar: 9.5g | Vitamin A: 5322.5IU | Vitamin C: 92.1mg | Calcium: 171mg | Iron: 2.2mg

*This post originally appeared on The Mediterranean Dish in 2016 and has been updated in 2026 with new information and media for readers’ benefit.

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A One-Bowl, No-Cook Easy Mediterranean Meal

While two of the main ingredients for this Tuna White Bean Salad are canned, the addition of juicy cherry tomatoes, red onions, and piles of fresh basil and parsley amps up the freshness factor. And unlike the familiar mayo-heavy tuna salads, my recipe is Mediterranean Diet-friendly and dressed with a bright, lemony vinaigrette made with heart-healthy extra-virgin olive oil.

Of course, you are welcome to pile it on bread, Focaccia, or stuff it in a Pita, but I prefer eating it on top of a handful of baby spinach or peppery arugula. There’s no need to dress the greens, as the vinaigrette from the tuna salad is dripping with flavor. If guests show up unexpectedly, serve it on garlic-rubbed toasts and call it an appetizer!

This white bean and tuna salad is even better made the day before, as the longer it sits, the more the beans and tuna absorb the delicious lemony dressing. If there are any leftovers, scoop them up with some whole-grain crackers, or just eat straight out of the fridge with a fork! 

Tuna and White Bean Salad Ingredients

• Lemon juice: The richness of tuna and cannellini bean salad cries out for lemon juice! The acidic flavor brightens and brings out the flavor of both the fish and the beans.
• Extra virgin olive oil: It’s important to use a high-quality extra-virgin olive oil to make the vinaigrette for this salad as tasty as can be–head over to our shop to stock up.
• Garlic and red onion: Fresh garlic adds a pungent flavor to the vinaigrette, and crunchy red onions give the salad lovely color.
• Seasonings: Kosher salt and Aleppo pepper draw out the flavor of the beans and tuna. I prefer Aleppo pepper to red pepper flakes because it’s less spicy and its fruity flavor that pairs well with the cherry tomatoes. To learn more, read: What Is Aleppo Pepper and How to Use It.
• Cannellini beans: Large, white cannellini beans provide a creamy counterpoint to the tuna, and make the salad a satisfying meal.
• Cherry or grape tomatoes: Acidic yet sweet, tomatoes add color and texture to this salad.
•  Fresh herbs: Parsley and basil punch up the fresh, herbal flavor of the salad.
• Castelvetrano olives: Buttery and tender, these mild-flavored Sicilian olives go particularly well with canned fish.
• Water-packed canned tuna: The authentic Italian recipe would call for tuna packed in olive oil, but I prefer to use the water-packed variety and add my own olive oil. If you have a favorite oil-packed tuna go ahead and use it.
• Baby spinach: Provides leafy goodness and stands up to the strong flavors of the tuna and lemony dressing. 

How to Make Tuna White Bean Salad 

Made in one bowl, this salad requires only about 15 minutes or less, making it the perfect no-cook meal for a hot day.

• Make the dressing: In a large bowl, whisk together 1/4 cup lemon juice, two minced garlic cloves, and 1/4 cup extra virgin olive oil. Season with salt to taste and 1/2 teaspoon Aleppo pepper. 
• Combine salad ingredients: Add a can of drained and rinsed cannellini beans, 3/4 cup quartered cherry tomatoes, 1/2 sliced small red onion, 1/4 cup chopped parsley, and 1/4 cup slivered Castelvetrano olives. Stir to coat with the dressing, then gently fold in one can of drained water-packed tuna and 1/2 cup sliced basil leaves. 
• Serve, or store for later: Taste for seasoning, and add more salt and Aleppo pepper if desired. Divide two ounces of baby spinach (or your favorite green) among four plates and spoon the salad on top. 

Swaps and Substitutions 

There are lots of ways to add your own spin to this salad, or just use up pantry ingredients you have on hand. Here’s how:

• Add steamed, sliced green beans in place of the tomatoes. 
• Use canned chickpeas, navy beans, or butter beans instead of cannellini beans. 
• Swap scallions for red onion. 
• For a sharper, more acidic dressing: Use a tablespoon of red or white wine vinegar instead of lemon juice. 
• Try another variety of olive or use capers: While I love the buttery flavor of Castelvetrano olives, salty, black oil-cured olives or Kalamatas are both flavorful additions. Capers are also a traditional partner with tuna.

Tips for The Best Tuna White Bean Salad

To take this quick and easy recipe from good to restaurant-worthy, keep these expert tips in mind.

• Choose High-Quality Tuna: Because the olive oil used to pack tuna isn’t always the best quality, I prefer using water-packed tuna and adding my own high-quality extra-virgin olive oil. That way, I control both the flavor and the amount of oil. I try to use wild-caught Yellowfin whenever possible (look for the dolphin-safe label).
• Meal Prep Like a Pro: If you’re making this for work lunches, store the tuna and bean mixture in one container and add the basil and tomatoes when you’re ready to enjoy it. This prevents the tomatoes from getting mealy and the basil from turning brown.
• Rinse Your Beans Well: Be sure to rinse the canned beans until the water runs clear. This removes the “canned” metallic taste and excess sodium, leaving you with a clean, creamy canvas for your herbs and olives.

What to Serve with Tuna White Bean Salad

Served over baby spinach or other greens, this tuna cannellini bean salad makes a satisfying stand-alone lunch. For a quick weeknight dinner, pair it with a bowl of Roasted Carrot Soup, flavored with warming spices like allspice and ginger, and a handful of Easy Homemade Pita Chips, dusted with za’atar. 

Even though there’s no mayo binding the ingredients together, this tuna salad is still great in a sandwich as long as you choose a bread that doesn’t give it a chance to spill out! Try it stuffed in our Easy Homemade Pita Bread, or wrap it in chewy Lavash, a traditional Middle Eastern flatbread that is easy to make at home.

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Tuna White Bean Salad with Spinach, Olives, and Basil

This is my go-to salad in the summer, something you can always throw together for an easy but satisfying meal.

Course Entree/Salad

Cuisine Italian

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 187.2kcal

Author Abigail Chipley

Ingredients

For the Dressing

• 1/4 cup fresh lemon juice
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon Aleppo pepper
• Kosher salt

For the Salad

• 1 (15 ounce) can cannellini beans, rinsed and drained
• 3/4 cup cherry tomatoes, quartered
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh parsley, coarsely chopped
• 1/4 cup green olives (such as Castelvetrano), pitted and slivered
• 1 (5 ounce) water-packed tuna (see note), drained and broken into large pieces
• 1/2 cup fresh basil leaves, thinly sliced
• 2 ounces (about 4 cups) baby spinach, for serving (optional, or swap in arugula or scoop into Pita Bread)

Instructions

• Make the dressing: In a large mixing bowl, whisk together the lemon juice, garlic, olive oil, Aleppo pepper, and a pinch of salt.
• Mix: To the bowl with the dressing, add the cannellini beans, cherry tomatoes, red onion, parsley, and olives. Stir to coat with dressing, then gently fold in the tuna and basil, being careful not to break up the tuna too much. Taste for seasoning and add more salt, Aleppo pepper, and lemon juice if desired.
• Finish and serve: Divide the spinach among four plates and top with the tuna salad. Serve immediately or refrigerate for up to 2 hours.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, olives, and Aleppo pepper used in this recipe.
• For longer storage: Leave out the tomatoes and basil and refrigerate overnight. Stir in the tomatoes and basil just before serving.
• Best tuna for this recipe: Because the olive oil used to pack tuna isn’t always the best quality, I prefer using water-packed tuna and adding my own high-quality extra-virgin olive oil. That way, I control both the flavor and the amount of oil. I try to use wild-caught Yellowfin whenever possible (look for the dolphin-safe label).
• A Note on Tuna Safety: Chunk light tuna, which comes from the smaller skipjack or yellowfin species, has less mercury than albacore. The FDA/EPA advises that women who are or might become pregnant, nursing mothers, and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe. (Talk to your healthcare provider if you have concerns about eating canned tuna.)

Nutrition

Calories: 187.2kcal | Carbohydrates: 5.6g | Protein: 8.2g | Fat: 15.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 10.9g | Cholesterol: 12.8mg | Sodium: 233.2mg | Potassium: 304.3mg | Fiber: 1.5g | Sugar: 1.9g | Vitamin A: 2384.6IU | Vitamin C: 28.3mg | Calcium: 51.5mg | Iron: 2mg

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The post Tuna White Bean Salad (Easy, No-Mayo Mediterranean Recipe) appeared first on The Mediterranean Dish.

There’s a reason Shrimp linguine has become a classic: juicy shrimp and silky linguine are a match made in heaven.

In this version, large, juicy shrimp are cooked in a flavorful sauce of olive oil, garlic, lemon, red pepper flakes, and white wine, similar to Shrimp Scampi but with clam juice or Chicken Broth replacing the butter for an extra flavor boost.

The word linguine translates to “little tongues,” a reference to the noodle’s flat shape, which beautifully soaks up the lemon garlic sauce, and the shrimp contributes a lively splash of color, affordable protein, and a delicate sweetness.

Serve this savory Shrimp Linguine recipe with Roasted Broccoli with Lemon and crisp white wine, and instantly transport yourself and your guests or family to the Mediterranean seaside for dinner.

Shrimp Linguine Ingredients

Just a few simple ingredients combine to make this stellar pasta dish. As with all Italian dishes, quality matters, so be sure to buy your seafood from a reputable source.

• Shrimp: Opt for large shrimp (not jumbo) in their shell.
• Extra-virgin olive oil: Choose a good Italian olive oil that is fresh, with rich, buttery notes, like our Nocellara.
• Aromatics: Garlic, sliced paper-thin, and a pinch of red pepper flakes, add lots of zing to this dish. I typically use just one or two cloves of garlic in my pasta dishes, but for this one, I upped the quantity to four. It sounds like too much, but really it’s just enough.
• Dry white wine: An inexpensive but good wine is what you want for this dish. Pinot Grigio, Soave, or Pecorino are all excellent choices.
• Broth: To help create a brothy sauce in which to cook the shrimp, I add either bottled clam juice, seafood stock, or chicken broth, depending on what I have in my pantry. You can make your own broth with our Homemade Chicken Stock recipe, or use a high-quality store-bought variety.
• Lemon juice and zest: A good squeeze of lemon juice, plus some finely grated zest, contributes bright tangy notes to the pan sauce.
• Parsley: A shower of finely chopped flat-leaf parsley stirred in at the end of cooking and sprinkled on top brings a splash of color and herby zest to complete the recipe.

How to Make Shrimp Linguine

This shrimp linguine recipe could not be simpler. The most challenging task is cleaning and deveining the shrimp, and even that is a quick chore if you’ve got a shrimp peeler handy.

Peel and Devein the Shrimp 

• If you’re using frozen shrimp: thaw. Remove as many shrimp as you plan to cook (18-24) and put them in a zip-top bag. Seal the bag well, then place the bag in a bowl of cold water set in the sink. Place a weighted object, such as a plate, lid, or another bowl, on top of the bag of shrimp to keep it submerged. Let sit for about 30 minutes, until thawed.
• Peel the shrimp: If the head is attached, just twist and pull it off. I’ve used a shrimp peeler for years, but if you’re working with your hands, pull off the small legs from the bottom of the shrimp. Hold the shrimp by the tail and use your fingers to crack open and peel away the shell starting at the head end. As you reach the tail, use your other hand to keep the small tail section attached as you peel (or you can remove the tail too if you’d like.) You can also use kitchen shears or a small paring knife to cut the peel away from the shrimp flesh.
• Devein the shrimp: If there is a black vein running along the back of the shrimp that the peeler has not removed, use your fingers or the tip of a paring knife to pull it out, and discard it. Transfer the shrimp to a clean plate or bowl as you clean them and discard the shells.

Cook the Pasta and Make the Pan Sauce

• Put a pot of water on to boil: Fill a large pot with enough water to submerge the pasta. 
• Get the sauce going: Pour 3 tablespoons extra virgin olive oil into a cold skillet large enough to hold the cooked linguine. Slice four cloves of garlic paper-thin (Goodfellas-style); or, if you prefer an even stronger garlicky flavor, chop the cloves to a fine mince. Add the garlic to the skillet and set the heat to medium-low to soften the garlic for 2 to 3 minutes. Stir in 1/2 teaspoon red pepper flakes.
• Add liquids to the pan: Raise the heat to medium-high and pour in 1/2 cup dry wine. Let it bubble for 3 to 4 minutes, until slightly reduced. Then, pour in about 3/4 cup clam juice, seafood stock, or chicken broth, and simmer for another 3 to 4 minutes to slightly reduce the sauce once more. Season with a generous pinch of salt and continue to simmer, stirring for another minute.
• Boil the pasta: Season the boiling water with salt, then drop in 16 ounces of linguine pasta. Turn the heat to medium-high and cook according to package instructions until the pasta slightly underdone—very al dente. Reserve about 1 cup of the water, then drain.
• Cook the shrimp and finish the pan sauce while the pasta cooks: Add the shrimp to the liquid in the skillet and poach over medium heat for 2 minutes per side. Add the zest of one small lemon and 2 to 4 tablespoons lemon juice and stir to combine. Cook the shrimp for another minute or so, until pink and cooked throughout. Transfer the shrimp to a bowl and cover to keep warm. 
• Make a pan sauce. Raise the heat in the skillet to medium-high and simmer until the juices have reduced and thickened slightly. The sauce should still be brothy.

Finish and Serve

• Dress the pasta in the sauce. Transfer the slightly undercooked linguine to the skillet using tongs or a pasta fork. Swirl the pasta around in the sauce and cook until the noodles are al dente and have absorbed most, but not all, of the sauce. The sauce will have thickened by this point, so add another 1/4 cup clam juice or broth, if needed, or a splash of the reserved pasta water, until the noodles are cooked through. Sprinkle in 2 tablespoons of chopped parsley leaves and stir to combine.
• Serve. Transfer the pasta to individual bowls. Top each serving with shrimp and a sprinkle of chopped parsley and serve. Or, if you’d like to serve it family-style, transfer the pasta to a serving platter and arrange the shrimp on top. Sprinkle with the remaining chopped parsley and serve.

Ingredient Spotlight

Large shrimp is my preferred size for pasta, rather than jumbo or colossal. They provide the best balance between seafood and noodles and they are a high-protein, low-calorie option. A 3-ounce portion of shrimp has about 20 grams of protein and only 100 calories. If you can, look for:

• Fresh shrimp still in their shells rather than shrimp that have already been peeled and deveined. The shell preserves the shrimp’s moisture and freshness. 
• Choose wild or sustainably farmed shrimp for the best quality. You can use frozen shrimp for this recipe, but, again, look for high-quality wild or sustainably farmed.
• Can I Use Frozen Shrimp? Absolutely! Most fresh shrimp at the counter were previously frozen. To thaw place shrimp in a plastic bag and submerge in a bowl of cold water. Avoid thawing in the microwave or with warm water, as this can make the shrimp rubbery before they even hit the pan.
• Understanding shrimp sizes: You will see a number when it comes to buying fish: 21/25. It means there are 21-25 shrimp per pound. The smaller the shrimp, the more shrimp per pound. The larger the shrimp, the fewer shrimp per pound. In this recipe, I use large shrimp—about 18-24 per pound.
  • READ MORE: Guide to Buying and Cooking Shrimp

Recipe Variations

Just because garlicky shrimp and linguine are a classic combination doesn’t mean you can’t play around with the recipe! Here are some ways to mix it up.

• Add cherry tomatoes: Stir a cup of halved cherry tomatoes into the olive oil and garlic after the garlic has softened. Let them cook for about 5 minutes over medium heat until they are somewhat softened. Use a slotted spoon or skimmer to transfer them to a plate and cover to keep warm while you finish cooking the pasta and shrimp. Right before serving, return the tomatoes to the skillet and toss with the cooked pasta and sauce.
• Skip the wine: If you prefer not to add wine, leave it out and substitute a little more chicken broth or seafood stock, and lemon juice. You can also use a little more of the pasta cooking water if necessary to loosen the sauce.
• Add breadcrumbs. Toss about 1/2 cup of breadcrumbs with a drizzle of olive oil and fry in a small skillet until crisp. Sprinkle breadcrumbs on top of each serving.

What’s the Difference Between Shrimp Linguine and Shrimp Scampi?

It’s easy to confuse the two dishes. While both feature garlic and lemon, shrimp scampi tends to rely on butter for its sauce. My shrimp linguine recipe follows a Mediterranean approach, using a base of heart-healthy olive oil, and clam juice for a lighter, more vibrant finish that highlights the natural sweetness of the shrimp.

What to Serve with Shrimp Linguine 

Shrimp and broccoli are always a good combination, so I like to serve this Shrimp Linguine recipe with a side of Roasted Broccoli with Lemon.

A crunchy Lemony Fennel Salad with Shaved Parmesan and Walnuts would also be delicious. If you’re in the mood for dessert but want to keep it light, try this fresh and colorful Citrus Salad with Honey and Vanilla.

Print

Shrimp Linguine

This favorite pasta classic combines plump, garlicky shrimp with silky linguine. It comes together quickly and makes an impression, whether you’re serving it to your family or to dinner guests.

Course Main Course

Cuisine Italian

Diet Low Lactose

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 416.2kcal

Author Domenica Marchetti

Ingredients

• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, sliced paper-thin (or finely minced for a stronger flavor)
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 1/2 cup dry white wine, such as Pinot Grigio, Soave, or Pecorino
• 3/4 to 1 cup bottled clam juice, seafood stock, or chicken broth
• Zest of 1 small lemon, plus 2 to 4 tablespoons freshly squeezed juice (from 2-3 lemons)
• 18 to 24 large shrimp, peeled and deveined (about 1 pound)
• 1 pound linguine
• 3 tablespoons finely chopped fresh flat-leaf parsley

Instructions

• Put the pasta water on to boil. Fill a large pot with water and set it over high heat. Bring to a boil, then add 2 teaspoons salt.
• Meanwhile, start the sauce. In a large, wide skillet, add the olive oil and garlic. Set over medium-low heat and cook, stirring, until the garlic is softened and aromatic, about 3 minutes. Stir in the red pepper flakes.
• Add the liquid. Raise the heat to medium-high and pour in the wine. Let it bubble for 3 to 4 minutes, until slightly reduced. Then pour in 3/4 cup of clam juice or broth and simmer for another 3 to 4 minutes to slightly reduce the sauce once more. Season with 1/2 teaspoon salt and continue to simmer, stirring for another minute.
• Cook the pasta. Add the pasta to the boiling salted water. Turn the heat to medium-high and cook according to package instructions until the pasta slightly underdone—very al dente. Save a cup’s worth of the pasta’s cooking water before draining.
• Meanwhile, cook the shrimp and finish the pan sauce. While the pasta cooks, add the shrimp to the skillet with the broth and poach over medium heat for 2 minutes per side. Add the lemon zest and juice and stir to combine. Cook the shrimp for another minute or so, until pink and cooked throughout.
• Make a pan sauce. Transfer the shrimp to a bowl and cover to keep warm. Raise the heat in the skillet to medium-high and simmer another minute or two until the juices have reduced and thickened slightly. The sauce should still be brothy—the pasta will finish cooking in it.
• Dress the pasta in the sauce: Transfer the slightly undercooked linguine to the skillet and, using tongs or a pasta fork, swirl the pasta around in the sauce and cook for 3 to 4 minutes, or until the noodles are al dente and thoroughly coated with sauce. The sauce will have thickened by this point, so add another 1/4 cup clam juice or broth, if needed, or a splash of the reserved pasta water, until the noodles are cooked through. Sprinkle in 2 tablespoons of the parsley and toss to incorporate.
• Serve: Transfer the pasta to individual bowls. Top each serving with shrimp and a sprinkle of chopped parsley and serve. Or, to serve it family-style, transfer the pasta to a serving platter and arrange the shrimp on top. Sprinkle with the remaining chopped parsley and serve.

Notes

• If you’re using frozen shrimp: Remove as many shrimp as you plan to cook and put them in a zip-top bag. Seal the bag well, then place in a bowl of cold water set in the sink. Place a weighted object, such as a plate, lid, or another bowl, on top of the bag to keep it submerged. Let sit for about 30 minutes, until thawed.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 416.2kcal | Carbohydrates: 61.4g | Protein: 17.9g | Fat: 8.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.3g | Trans Fat: 0.01g | Cholesterol: 71.4mg | Sodium: 434mg | Potassium: 281.3mg | Fiber: 2.6g | Sugar: 3.2g | Vitamin A: 146.3IU | Vitamin C: 2.1mg | Calcium: 54.3mg | Iron: 1.3mg

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