Save to Pinterest There's a moment every summer when I find myself standing in front of a bowl of fresh strawberries, wondering what to do with them beyond the usual jam or shortcake. One particularly warm afternoon, I was craving something cold and unexpected, and I started playing around with pasta—not the savory kind, but something that felt more like a celebration of the season. That's when this strawberry yogurt pasta was born, a dish that shouldn't work on paper but somehow tastes like summer itself when you actually make it.
I remember serving this to my friends on a sticky July evening, and watching their faces when they took that first bite—that mix of confusion and delight when something so strange turned out to be exactly right. Nobody had asked for it, nobody expected it, but somehow everyone ended up eating seconds while we sat on the back porch, forks clinking against bowls and the sunset turning everything pink.
Ingredients
- Short pasta (fusilli or penne), 250 g: The shape matters here more than you'd think—these little spirals and tubes catch the strawberry sauce and yogurt in all the right places, creating pockets of flavor with every bite.
- Water, 1 L and salt, 1/2 tsp: Proper seasoning starts here, so don't skip salting the water generously—it's your only chance to season the pasta itself.
- Fresh strawberries, 300 g: Pick ones that smell sweet and give slightly when you squeeze them, not the hard pale ones that taste like nothing.
- Sugar, 2 tbsp: Adjust based on your strawberries' natural sweetness; some seasons they need less coaxing than others.
- Lemon juice, 1 tsp: This tiny amount is a secret weapon, brightening everything without making the dish taste citrusy.
- Greek yogurt or full-fat plain yogurt, 250 g: The fat content makes all the difference in creaminess, so don't reach for the low-fat version or you'll lose something essential.
- Honey or maple syrup, 2 tbsp: Choose what you have; both add that gentle sweetness that ties everything together.
- Vanilla extract, 1/2 tsp: A small amount adds depth without announcing itself.
- Fresh strawberries for garnish, 50 g: Save some of the prettiest ones for the top—these get eaten first and set the tone for the whole dish.
- Roasted slivered almonds, 2 tbsp: They add a textural contrast that makes each spoonful more interesting, though the dish is lovely without them too.
- Fresh mint leaves: A handful scattered on top brings a cool brightness and makes the whole thing look like it belongs in a magazine.
Instructions
- Boil and cool the pasta:
- Bring water to a rolling boil—you want to hear it bubbling before you add anything. Salt it generously, add pasta, and cook until just tender but still with a tiny bit of resistance when you bite it. Drain it in a colander, then rinse under cold water while stirring gently with your fingers to help it cool faster.
- Crush the strawberries:
- Combine sliced strawberries with sugar and lemon juice in a bowl, then use a fork or potato masher to break them down roughly—you want some texture still, not a completely smooth sauce. Let them sit for five to ten minutes, and you'll watch them release their own juices, creating a light, fruity syrup.
- Blend the yogurt:
- In a separate bowl, whisk yogurt with honey and vanilla until smooth and pourable. Don't overmix or you'll make it thin, but do make sure the sweetener is fully incorporated.
- Combine pasta and sauce:
- Once the pasta is completely cool, gently toss it with the mashed strawberries and their juices until every strand gets coated. This is where patience helps—too vigorous and you'll break the pasta, too hesitant and some pieces stay dry.
- Fold in the yogurt:
- Add the yogurt mixture, folding it in gently with a spatula until it's evenly distributed, but save a few spoonfuls to drizzle on top at the end. This creates those beautiful pockets of creamy white against the pink pasta.
- Plate and garnish:
- Divide among serving bowls, drizzle with reserved yogurt, scatter fresh strawberry slices across the top, and sprinkle with almonds and mint if you're using them. Serve immediately while the pasta is still cold.
Save to Pinterest What surprised me most about this dish is how it became a summer staple without me planning it that way. What started as a random experiment turned into something my friends actually request, something I find myself making on those evenings when the kitchen is too hot to turn on the oven but everyone still wants something special to eat.
Making It Your Own
The beauty of this dish is how forgiving it is to experimentation. Once you understand the basic formula—cold pasta, fruity sauce, creamy yogurt—you can swap things around based on what you have or what you're craving. I've tried it with raspberries, blueberries, and even blackberries, each one bringing a different personality to the bowl. Some versions are more tart, others more sweet, and honestly all of them are worth making.
When to Serve This
It's technically a dessert, but I've found myself eating it as a light lunch or afternoon snack just as often. The cold pasta and fruity elements make it perfect for hot weather, while the protein from yogurt and optional almonds keeps you satisfied longer than you'd expect from something this light. I've even brought it to potlucks and watched people come back for thirds, drawn in by the combination of something sweet but not heavy, creamy but refreshing.
Variations and Pairings
For a vegan version, plant-based yogurt swaps in seamlessly, and maple syrup tastes just as good as honey in the mixture. For something richer, you could stir in a spoonful of mascarpone before folding in the yogurt, or add a handful of granola for crunch. On those evenings when you're serving this alongside other food, pair it with crisp rosé or sparkling lemonade—the acidity cuts through the creaminess beautifully.
- Add a pinch of cardamom to the yogurt mixture for an unexpected warm spice that plays well with strawberries.
- Swap regular pasta for a gluten-free version if needed, and the dish works just as well.
- Make it ahead as a component, but combine everything no more than 30 minutes before serving to keep the texture right.
Save to Pinterest This dish proved to me that the best recipes often come from playing around and not being too precious about what belongs where. If you try it, I think you'll find yourself coming back to it whenever strawberries are at their peak.
Recipe FAQs
- → Can I use different types of pasta for this dish?
Yes, short pasta like fusilli or penne works best to hold the fruity sauce, but feel free to experiment with your preferred shapes.
- → How do I make a vegan version of this dish?
Substitute the Greek yogurt with plant-based yogurt and replace honey with maple syrup to keep it vegan-friendly.
- → What’s the best way to prepare the strawberry sauce?
Mash fresh strawberries with sugar and lemon juice until juices are released, creating a sweet and tangy coating for the pasta.
- → Can I add other fruits to enhance the flavor?
Yes, blueberries or raspberries add a mixed berry note and complement the yogurt’s creaminess beautifully.
- → Are there any suggested garnishes for presentation?
Fresh strawberries, roasted slivered almonds, and mint leaves add color, texture, and an aromatic finish.