Sweet Strawberry Yogurt Pasta (Printable)

A refreshing dish combining strawberries, creamy yogurt, and pasta for a light summer treat.

# Components:

→ Pasta

01 - 8.8 oz short pasta (fusilli or penne)
02 - 4.2 cups water
03 - 1/2 tsp salt

→ Strawberry Sauce

04 - 10.5 oz fresh strawberries, hulled and sliced
05 - 2 tbsp sugar
06 - 1 tsp lemon juice

→ Yogurt Mixture

07 - 8.8 oz Greek yogurt or plain full-fat yogurt
08 - 2 tbsp honey or maple syrup
09 - 1/2 tsp vanilla extract

→ Garnishes

10 - 1.8 oz fresh strawberries, sliced
11 - 2 tbsp roasted slivered almonds (optional)
12 - Fresh mint leaves (optional)

# Directions:

01 - Bring water to a boil in a large pot. Add salt and pasta. Cook until al dente, according to package instructions. Drain and rinse under cold water. Set aside to cool.
02 - Combine strawberries, sugar, and lemon juice in a bowl. Mash roughly with a fork or potato masher. Let stand for 5 to 10 minutes to release juices.
03 - In a separate bowl, whisk yogurt with honey and vanilla extract until smooth.
04 - Gently toss the cooled pasta with the strawberry sauce until evenly coated.
05 - Fold the yogurt mixture into the pasta and strawberry sauce, reserving a few spoonfuls for drizzling on top.
06 - Transfer to serving bowls. Top with additional strawberries, drizzle reserved yogurt, and sprinkle with almonds and mint leaves if desired.

# Expert Advice:

01 -
  • It cools you down without needing an oven or any heat beyond boiling pasta, perfect for lazy hot days.
  • The tangy yogurt balances the fruit so it never feels cloying, just refreshing and a little indulgent.
  • You can make it in under half an hour with ingredients you probably already have lying around.
02 -
  • Rinse the pasta under cold water immediately after draining or it will clump together and absorb all the sauce.
  • Let the mashed strawberries sit for at least five minutes so they turn jammy and release their natural juices instead of staying dry.
  • Do not skip the vanilla extract in the yogurt, it rounds out the tang and makes everything taste more cohesive.
03 -
  • Taste your strawberries before adding sugar, sometimes they are sweet enough on their own and you can cut the sugar in half.
  • Use full-fat yogurt instead of low-fat for a richer, creamier texture that does not separate or turn watery.
  • Chill your serving bowls in the freezer for ten minutes before plating so the dish stays cold longer.
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