Pin It I discovered this dish entirely by accident on a sweltering afternoon when my fridge felt half empty and my usual dinner plans had melted away in the heat. A container of Greek yogurt caught my eye, then the strawberries getting soft on the shelf, and suddenly I was thinking maybe pasta could work with fruit in a way that felt less strange the more I considered it. The combination sounded so unlikely that I had to test it, and the first spoonful convinced me I'd stumbled onto something special.
I made this for my sister the first time on a lazy afternoon when she complained that everything felt too heavy in the heat. She took one bite and her eyes went wide, the kind of reaction you don't forget, and suddenly she was asking for the recipe before she'd even finished her bowl. Now she makes it constantly, and it's become the thing people text about when they're coming to visit.
Ingredients
- Short pasta (fusilli or penne), 250 g: The shape matters here because it catches the strawberry sauce and yogurt in all its little crevices, creating pockets of flavor with every bite.
- Water, 1 L: You need plenty so the pasta has room to cook evenly without sticking to itself.
- Salt, 1/2 tsp: Season the water generously, not just the finished dish, so the pasta actually tastes like something.
- Fresh strawberries (hulled and sliced), 300 g: Choose berries that are soft enough to break down easily but not so ripe they've turned mushy or dark.
- Sugar, 2 tbsp: Start with this amount and taste as you go, since strawberry sweetness changes with the season.
- Lemon juice, 1 tsp: This keeps the sauce from becoming one-note sweet and brightens every spoonful.
- Greek yogurt or full-fat plain yogurt, 250 g: The thickness is crucial, so don't grab the watery kind—it needs body to coat the pasta properly.
- Honey or maple syrup, 2 tbsp: This sweetens the yogurt without adding the graininess you'd get from regular sugar.
- Vanilla extract, 1/2 tsp: A small amount makes the yogurt taste creamy and complete without announcing itself.
- Fresh strawberries for garnish, 50 g: These are the ones everyone sees first, so choose your prettiest slices.
- Roasted slivered almonds, 2 tbsp: Optional, but they add a welcome crunch that keeps the dish interesting from start to finish.
- Fresh mint leaves: Optional, but they make everything feel more intentional and summery.
Instructions
- Get the pasta started:
- Fill a large pot with water, bring it to a rolling boil where the surface is dancing, then add salt and stir in your pasta. Cook for as long as the package suggests minus about a minute, so it still has a slight resistance when you bite it.
- Crush the strawberries:
- While the pasta cooks, place sliced strawberries in a bowl with sugar and lemon juice, then use a fork to mash them gently, leaving some chunks for texture. Let them sit and macerate for several minutes until they release their juice and become a thick, jammy sauce.
- Prepare the yogurt:
- In another bowl, stir yogurt with honey and vanilla until the mixture is smooth and flows like silk. Don't overmix or you'll lose the creaminess.
- Cool the pasta:
- Drain your cooked pasta in a colander, then run cold water over it while stirring gently until it's completely cool. This stops the cooking and keeps it from becoming gluey.
- Bring it all together:
- In a large bowl, toss the cooled pasta with the strawberry sauce, turning it gently and repeatedly until every piece is coated evenly. Then fold in most of the yogurt mixture with a spatula, keeping some back to drizzle on top just before serving.
- Plate and finish:
- Divide between bowls, drizzle each with the reserved yogurt, scatter the fresh strawberry slices on top, then add almonds and mint if you have them. Serve immediately so the temperature stays cool and refreshing.
Pin It What struck me most was watching someone taste this who had never considered fruit and pasta together in their life, the moment of skepticism transforming into genuine delight. Food has this quiet power to surprise us, and this dish does exactly that.
How to Make It Your Own
The beauty of this recipe is how forgiving it is when you want to experiment. I've made it with raspberries when strawberries looked tired at the market, and the tartness became something darker and more complex. Blueberries give you an almost purple sauce that's a little earthier, and blackberries add a subtle bitterness that keeps it from feeling too dessert-like if that's what worries you.
What to Serve It With
On its own, this works beautifully as a dessert, light enough after a heavy meal that you'll actually want it. But it's equally at home as a standalone lunch, something you make ahead and eat cold straight from the fridge, or a surprising addition to a summer spread where everyone's used to regular savory sides.
Timing and Storage
Make this within a few hours of serving for the best results, when the pasta is still cool and the yogurt hasn't started to separate from sitting. If you need to prepare it ahead, keep the components separate and assemble just before eating, which takes literally two minutes and gives you a fresher bowl anyway.
- Store leftover pasta in the fridge in a sealed container for up to two days, though it's honestly best enjoyed fresh.
- If you're bringing this somewhere, pack the yogurt mixture separately and swirl it in right before serving to keep everything at its best.
- The almonds stay crunchiest if you add them at the very end, so hold off on those until the last moment.
Pin It This is the kind of recipe that reminds you why cooking matters, turning simple ingredients into something that feels impossible until you taste it. Make it once and it becomes a summer ritual.
Questions & Answers
- → How do I prevent the pasta from clumping after cooling?
Rinse the pasta under cold water after cooking to remove excess starch and toss gently with a little oil or the strawberry sauce to keep strands separate.
- → Can I substitute the Greek yogurt with a plant-based alternative?
Yes, plant-based yogurts such as coconut or almond yogurt work well and maintain the creamy texture while keeping it vegan.
- → What’s the best way to select strawberries for this dish?
Choose ripe, firm strawberries with a bright red color to ensure sweetness and vibrant flavor in the sauce and garnish.
- → Can I prepare the dish in advance?
Yes, prepare the strawberry sauce and yogurt mixture ahead, but combine with pasta just before serving to maintain freshness and texture.
- → Are there any suggested beverage pairings?
Pair with a crisp rosé or sparkling lemonade to complement the fruity and creamy notes of the dish.