Pin to Board I stumbled on this idea during a heat wave when even turning on the stove felt like punishment. I had leftover pasta in the fridge, strawberries going soft on the counter, and a tub of yogurt about to expire. What started as desperation turned into something my kids now request by name every June.
The first time I served this to friends, they stared at their bowls with polite confusion until the first bite hit. Then silence. Then seconds. One of them called it dessert pasta, another insisted it was a salad, and we spent the rest of the evening debating what to call food that refuses to fit a category.
Ingredients
- Short pasta: Fusilli or penne works best because the curves and ridges catch the sauce, turning every forkful into a complete experience instead of slippery noodles.
- Fresh strawberries: Use the ripest ones you can find, the kind that smell sweet from across the room, because their natural juice becomes half the sauce.
- Greek yogurt: The thick, tangy kind balances the sweetness and clings to the pasta without turning watery or sad.
- Honey: It dissolves into the yogurt more gently than sugar and adds a floral warmth that white sugar just cannot match.
- Lemon juice: Just a teaspoon wakes up the strawberries and keeps the whole dish from tasting one-dimensional or cloying.
- Vanilla extract: A small splash makes the yogurt taste intentional, like you planned this all along instead of improvising.
- Roasted slivered almonds: Optional but worth it for the crunch that makes you slow down and pay attention to each bite.
Instructions
- Cook the pasta:
- Boil salted water, cook your pasta until it still has a little bite, then drain and rinse it under cold water immediately. This stops the cooking and cools it down so it does not turn your yogurt into warm soup.
- Mash the strawberries:
- Toss sliced strawberries with sugar and lemon juice, then mash them roughly with a fork until they release their juice but still have some chunks. Let them sit while the pasta cools so the sugar dissolves and the berries get saucy.
- Sweeten the yogurt:
- Stir honey and vanilla into the yogurt until smooth and taste it to see if you want more sweetness. Some yogurts are tangier than others, so trust your spoon over the recipe.
- Combine everything:
- Toss the cooled pasta with the strawberry mixture first so every piece gets coated in that pink juice. Then fold in most of the yogurt gently, leaving some behind for drizzling on top so it looks as good as it tastes.
- Garnish and serve:
- Divide into bowls, add fresh strawberry slices, drizzle the reserved yogurt, and scatter almonds and mint if you have them. Serve it cold and watch people try to figure out what they are eating.
Pin to Board My daughter once brought this to a potluck labeled mystery dessert and came home with an empty bowl and twelve requests for the recipe. She still will not tell them what is in it, just that it is better if they do not overthink it. I have never been prouder.
How to Pick the Right Pasta Shape
Short shapes with texture work best because they hold onto the sauce instead of letting it pool at the bottom of the bowl. I have tried this with spaghetti and it was a slippery mess, pretty to look at but frustrating to eat. Fusilli, penne, or farfalle give you something to actually bite into and make each forkful feel more like a dish than a science experiment.
Adjusting Sweetness Without Overthinking It
Some strawberries are candy-sweet, others taste like they gave up halfway through ripening. Start with less sugar in the strawberry mash and less honey in the yogurt, then taste and adjust after everything is combined. You can always add more sweetness, but you cannot take it back once the whole bowl tastes like dessert for toddlers.
Make-Ahead and Storage Tips
This holds up in the fridge for about a day, though the pasta absorbs some of the sauce and the strawberries get softer. If you are making it ahead, keep the components separate and toss them together right before serving so everything stays bright and distinct.
- Store leftover pasta, strawberry mash, and yogurt mixture in separate containers if you have extras.
- Add a squeeze of fresh lemon juice before serving leftovers to wake up the flavors again.
- Do not freeze this, the yogurt breaks and the pasta turns to mush when thawed.
Pin to Board This dish taught me that some of the best recipes happen when you stop following rules and start listening to what is already in your kitchen. Make it once as written, then make it yours.
Common Questions
- → What type of pasta works best for this dish?
Short pasta shapes like fusilli or penne hold the sauce well and provide a pleasant bite, making them ideal choices.
- → Can I use plant-based yogurt instead of dairy yogurt?
Yes, substituting Greek yogurt with a plant-based alternative works well, especially paired with maple syrup for sweetness.
- → How can I adjust the sweetness to my taste?
The sugar in the strawberry sauce and honey in the yogurt mixture can be reduced or increased depending on your preference.
- → Are the almonds necessary?
Almonds add a pleasant roasted crunch but can be omitted or replaced with other nuts to suit dietary needs.
- → Is it possible to prepare this dish ahead of time?
Yes, the pasta can be cooked and cooled in advance. Combine with sauces just before serving to maintain freshness.