Save I threw together this Sweet Strawberry Yogurt Pasta on a whim one humid afternoon when the berries in my fridge were almost too ripe and I craved something cold but filling. The idea of fruit meeting pasta sounded bizarre at first, but one bite erased all doubt. It tasted like summer in a bowl, creamy and bright, with just enough sweetness to feel like a treat without being heavy. My neighbor peeked over the fence while I was eating it outside and asked if I was eating dessert for lunch, and honestly, I couldn't answer.
I first served this to friends during a backyard picnic, half expecting them to politely push it around their bowls. Instead, they devoured it and asked for seconds, debating whether it counted as lunch or dessert. One friend called it pasta salad for people who hate mayonnaise. That became its unofficial tagline in my kitchen, and now I make it every June when strawberries flood the farmers market.
Ingredients
- Short pasta: Fusilli or penne hold the creamy sauce in their ridges, turning every bite into a little flavor pocket.
- Fresh strawberries: Use the ripest ones you can find, they break down easier and taste sweeter without needing extra sugar.
- Greek yogurt: The thick, tangy kind keeps everything lush and prevents the dish from feeling watery or flat.
- Honey or maple syrup: A touch of natural sweetness ties the yogurt and fruit together without making it taste like candy.
- Lemon juice: Just a squeeze wakes up the strawberries and keeps the whole dish from tasting one-note.
- Roasted slivered almonds: Optional, but the crunch against all that creaminess makes every spoonful more interesting.
Instructions
- Boil the pasta:
- Bring salted water to a rolling boil, drop in your pasta, and cook until just tender. Drain it well and rinse under cold water so it stops cooking and cools down fast.
- Mash the strawberries:
- Toss sliced strawberries with sugar and lemon juice in a bowl, then mash them roughly with a fork until they release their juices. Let them sit while the pasta cools so the flavors meld together.
- Mix the yogurt:
- Whisk yogurt with honey and vanilla until smooth and pourable. Set aside a few spoonfuls for drizzling at the end.
- Combine everything:
- Toss the cooled pasta with the strawberry mash until every piece is coated in that bright pink sauce. Fold in most of the yogurt mixture gently so it stays creamy and marbled.
- Serve and garnish:
- Spoon into bowls, drizzle with the reserved yogurt, and top with fresh strawberry slices, almonds, and mint leaves if you have them.
Save There was an evening last summer when I made this for my sister after a long, frustrating day at work. She sat on my kitchen counter eating it straight from the bowl, quiet for once, and then she smiled and said it tasted like something good could still happen. I think about that every time I make it now.
Serving Suggestions
This works beautifully as a light lunch on its own, or you can serve it alongside grilled chicken or a crisp green salad for contrast. I have also brought it to potlucks in a big glass bowl where it disappears faster than anything else on the table. If you are feeling fancy, pour a glass of chilled rosé or sparkling lemonade on the side.
Storage and Make-Ahead Tips
You can prep the strawberry sauce and yogurt mixture a few hours ahead and keep them in the fridge separately. Toss everything together right before serving so the pasta does not get soggy. Leftovers keep for one day in an airtight container, but the texture softens and the colors fade, so it is best eaten fresh.
Variations and Substitutions
Swap strawberries for blueberries, raspberries, or a mix of all three if you want a different flavor profile. For a vegan version, use coconut or almond yogurt and replace honey with maple syrup. If you need it gluten-free, just use your favorite gluten-free pasta and cook it according to the package.
- Add a handful of torn basil leaves instead of mint for an herbal twist.
- Sprinkle granola on top for extra crunch if you do not have almonds.
- Drizzle a little balsamic reduction over the finished dish for a grown-up, tangy edge.
Save This recipe taught me that the best dishes often come from curiosity, not tradition. I hope it surprises you the way it surprised me.
Recipe FAQ
- → Can different pasta shapes be used?
Yes, short pasta such as fusilli or penne work well to hold the strawberry and yogurt blend nicely.
- → How do I prevent the pasta from sticking after cooking?
Rinse the cooked pasta under cold water and drain thoroughly to stop cooking and reduce stickiness before mixing.
- → What can be used to sweeten the yogurt mixture?
Honey or maple syrup can be added to the yogurt for natural sweetness and enhanced flavor.
- → Are there any suggested garnishes?
Fresh strawberries, roasted slivered almonds, and mint leaves add texture and fresh notes as garnishes.
- → Is this dish suitable for a vegan diet?
Yes, by using plant-based yogurt and replacing honey with maple syrup, it can be made vegan-friendly.
- → Can other berries be used instead of strawberries?
Blueberries or raspberries are great alternatives for a mixed berry variation, offering a different flavor profile.