Sweet Strawberry Yogurt Pasta (Printable)

Tender pasta mixed with fresh strawberries and creamy yogurt for a bright, fruity summer dish.

# What You Need:

→ Pasta

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

→ Strawberry Sauce

04 - 10.6 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)

# How To Make It:

01 - Bring water to a boil in a large pot. Add salt and pasta. Cook according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.
02 - Combine strawberries, sugar, and lemon juice in a bowl. Mash roughly with a fork or potato masher. Let rest 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 in most of the yogurt mixture into the pasta, reserving a few spoonfuls for drizzling.
06 - Divide into serving bowls. Top with extra sliced strawberries, drizzle reserved yogurt on top, then sprinkle with almonds and fresh mint leaves if using.

# Expert Tips:

01 -
  • It feels indulgent and special, but comes together faster than any dessert should.
  • The combination of tart, sweet, and creamy hits in a way that makes you forget you're eating something so simple.
  • It's one of those rare dishes that works as a light dessert, a refreshing lunch, or an unexpected dinner when you're tired of the usual.
02 -
  • The yogurt must be full-fat and tangy; low-fat or flavored yogurt will turn this dish mushy and one-dimensional.
  • Don't skip cooling the pasta completely—warm pasta will melt the yogurt and turn the whole thing into a watery mess instead of something creamy and composed.
  • The strawberry juice is not a garnish; it's the heart of the dish, so let the berries sit long enough to release all of it.
03 -
  • Reserve some of the strawberry juice and yogurt separately so you can control how much drizzle lands on top at the end—it makes the presentation prettier and lets people adjust the creaminess to their taste.
  • If your strawberries aren't very sweet, add an extra tablespoon of honey to the yogurt mixture to compensate and keep the whole dish balanced.
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