Pin It The first time I made this dish was completely by accident. I'd been craving something sweet on a sweltering July afternoon, but the thought of turning on the oven felt absurd. I had cold pasta leftover from lunch, a bowl of Greek yogurt, and a punnet of strawberries softening on the counter. Something clicked—why not toss them together? Five minutes later, I was standing in my kitchen absolutely mesmerized by how the strawberry juices had stained the pasta a blushing pink, and how the yogurt created this creamy, tangy richness that made the whole thing taste like dessert and dinner at the same time.
I served this to my sister's book club last summer, and honestly, I wasn't sure what to expect. Everyone arrived expecting traditional appetizers, and instead I set down these bowls of pale pink noodles with scattered strawberries and almonds. There was a moment of hesitation—I could see it in their faces—but after the first bite, the table went quiet in the way it only does when something genuinely surprises you in the best way.
Ingredients
- Short pasta (fusilli or penne), 250g: The shape matters more than you'd think; these curly or tubular shapes cradle the strawberry sauce and yogurt instead of letting it slide right off.
- Water, 1L, and salt, 1/2 tsp: Don't skip the salt in the pasta water—it's your only chance to flavor the noodles themselves.
- Fresh strawberries, 300g, hulled and sliced: Use berries that are ripe but still firm; overripe ones turn to mush, and underripe ones won't release their juices properly.
- Sugar, 2 tbsp: Taste as you go; the sweetness of strawberries varies wildly depending on the season and where they're from.
- Lemon juice, 1 tsp: This tiny amount is the secret—it brightens the strawberries and keeps everything from tasting cloying.
- Greek yogurt or full-fat plain yogurt, 250g: The tanginess is essential; skip the flavored varieties, and definitely avoid low-fat yogurt, which turns thin and watery.
- Honey or maple syrup, 2 tbsp: This sweetens the yogurt without making it grainy like sugar would.
- Vanilla extract, 1/2 tsp: A whisper of vanilla rounds out the flavor and makes the whole dish feel more dessert-like.
- Fresh strawberries for garnish, 50g, sliced: Reserve the prettiest berries for the top so it looks as good as it tastes.
- Roasted slivered almonds, 2 tbsp (optional): These add a crucial textural contrast that keeps the dish from feeling too soft and creamy.
- Fresh mint leaves (optional): A handful scattered on top adds brightness and makes it feel finished.
Instructions
- Cook the pasta until just right:
- Bring water to a boil, add salt, then pasta. Cook according to package directions, but taste a minute or two early to catch it at al dente—you want it tender but still with a slight bite because it'll soften more as it cools and mixes with the sauce. Drain it, rinse under cold running water until it stops steaming, and set it aside on a clean kitchen towel so it doesn't clump.
- Crush the strawberries into submission:
- Combine sliced strawberries, sugar, and lemon juice in a bowl, then use a fork or potato masher to smash them roughly—not into a puree, but broken down enough that they release all their gorgeous red juice. Let it sit for 5 to 10 minutes untouched; you'll see the liquid pool at the bottom, and that's the magic.
- Smooth out the yogurt base:
- In a separate bowl, whisk together yogurt, honey, and vanilla until completely smooth and there are no lumps hiding in the corners. This is meditative work; take your time.
- Bring everything together gently:
- Add the cooled pasta to the strawberry bowl and toss it with a spoon or spatula until every noodle is coated in that pink juice. Then fold in the yogurt mixture carefully, preserving some swirls of red and white rather than stirring it into complete uniformity—you want it to look alive when it lands in the bowl.
- Plate and garnish:
- Divide the pasta between serving bowls, then top each with the reserved yogurt drizzled across the top, a scatter of fresh strawberry slices, and a sprinkle of almonds and mint if you have them. Serve immediately while the pasta is still cold and the contrast between the chilled noodles and berries is at its peak.
Pin It What struck me most the second time I made this was watching my mom take a spoonful and close her eyes. She said it tasted like summer in a bowl, which I think might be the highest compliment a dish can receive. Now whenever it's hot outside and nobody feels like cooking, this is what gets made.
Why This Works as Dessert
There's something about the combination of pasta and yogurt that tricks your brain into thinking you're eating something decadent. The starchy noodles provide substance, the yogurt adds richness and tang, and the strawberries and honey bring the sweetness—but because it all tastes so fresh and cold, it never feels heavy. It's like a dessert that leaves you feeling energized rather than sluggish, which is exactly what you want when the weather is too warm to think clearly.
Making It Your Own
The beauty of this dish is how forgiving it is. I've made it with raspberries when strawberries weren't at their peak, and the tartness actually made it even more interesting. I've tried it with sour cream instead of yogurt for a tangier version, and with a drizzle of balsamic that nobody asked for but everyone secretly loved. The core is simple enough that you can lean into whatever you have in your kitchen without worrying you'll ruin it.
Serving and Storage
Serve this cold and fresh, straight from assembly. If you're making it ahead, keep the yogurt drizzle separate and add it just before serving so it doesn't get absorbed and weepy. Leftovers can technically sit in the fridge for a day, but honestly, the pasta tends to soak up the sauce and lose its charm, so it's best enjoyed immediately. For vegan versions, swap the Greek yogurt for cashew cream or coconut yogurt and use maple syrup instead of honey—it tastes different but equally lovely.
- Don't let the pasta sit too long after cooling or it'll stick together into an unmixable clump.
- If you're doubling the recipe, increase everything proportionally except the lemon juice—use just an extra 1/2 teaspoon to avoid making it too tart.
- The almonds should be toasted and still have some crunch; stale nuts will drag the whole dish down.
Pin It This pasta has become my answer to the question of what to make when someone arrives at the door on a summer day and everyone is hungry but nobody wants to spend time at the stove. It's proof that the simplest combinations, treated with a little care and attention, can taste like something you've been craving all along.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like fusilli or penne hold the sauce well and provide a pleasant texture.
- → Can I substitute Greek yogurt with another type?
Yes, plain full-fat yogurt works great; for a vegan option, plant-based yogurt can be used.
- → How do I prevent the pasta from sticking after cooking?
Rinsing the drained pasta under cold water cools it and prevents sticking while maintaining its firmness.
- → What are some suggested garnishes for extra flavor?
Fresh strawberries, roasted slivered almonds, and mint leaves enhance taste and texture beautifully.
- → Can I add other fruits to the strawberry sauce?
Absolutely, blueberries or raspberries can be mixed in for a more complex berry flavor.