Save I stumbled on this idea during a heatwave when the thought of turning on the oven made me want to melt into the floor. I had a bowl of cold pasta in the fridge, a carton of yogurt, and strawberries that were getting soft. What started as desperation turned into something unexpectedly wonderful. My neighbor peeked over the fence while I was eating it on the porch and asked if I was having dessert for lunch, and honestly, I couldn't answer her.
The first time I made this for friends, they thought I was joking. One of them stood in my kitchen holding a fork like it was evidence of a crime. But after the first bite, the skepticism melted away, replaced by quiet chewing and requests for seconds. We ended up sitting on the balcony with our bowls, debating whether this counted as pasta or dessert, and never really deciding.
Ingredients
- Short pasta: Fusilli or penne work beautifully because their ridges hold onto the strawberry sauce, and they look charming coated in pink.
- Fresh strawberries: Choose ripe, fragrant berries for the sauce, the mushier ones are actually perfect here since you'll be mashing them anyway.
- Greek yogurt: The thick, tangy kind balances the sweetness and clings to the noodles without turning soupy.
- Honey or maple syrup: This bridges the gap between the tartness of yogurt and the fruity sauce, adjust based on how sweet your strawberries are.
- Lemon juice: Just a splash brightens the strawberries and keeps the whole dish from feeling too heavy.
- Roasted slivered almonds: Optional, but the crunch against soft pasta and creamy yogurt is a texture moment worth having.
Instructions
- Boil the pasta:
- Bring salted water to a rolling boil and cook your pasta until al dente, then drain and rinse it under cold water so it stops cooking and cools down completely. You want cool noodles for this, not warm ones.
- Mash the strawberries:
- Toss hulled, sliced strawberries in a bowl with sugar and lemon juice, then mash them roughly with a fork until they're chunky and juicy. Let them sit while the pasta cools so the sugar pulls out all that bright berry flavor.
- Mix the yogurt:
- Whisk together yogurt, honey, and vanilla until it's silky and sweetened just enough to feel like a treat. Taste it, if it needs more honey, add a little.
- Combine everything:
- Toss the cooled pasta with the strawberry mash first so every piece gets coated in pink, then fold in most of the yogurt mixture gently. Save a few spoonfuls of yogurt for drizzling on top at the end.
- Serve and garnish:
- Divide into bowls, top with fresh strawberry slices, a swirl of the reserved yogurt, and scatter almonds and mint leaves if you're using them. Serve immediately while it's still cold and vibrant.
Save I brought this to a potluck once labeled it mystery pasta and watched people hesitate before taking a scoop. By the end of the night, the bowl was empty and three people had taken photos. One friend texted me later asking if I'd made it up or if it was a real thing, and I realized I didn't actually know the answer.
Making It Your Own
You can swap strawberries for raspberries, blueberries, or a mix of whatever berries look good at the market. I've also tried this with a handful of chopped basil folded in at the end, which sounds strange but tastes like summer in a bowl. If you want it richer, use full fat yogurt, if you want it lighter, go for a plant based version and maple syrup instead of honey.
Serving Suggestions
This works beautifully as a mid afternoon snack when you need something cold and a little indulgent, or as a dessert after something grilled and smoky. I love it with sparkling lemonade or a chilled glass of rose, something crisp that doesn't compete with the berry sweetness. It also travels well to picnics if you pack it in a cooler and assemble it on site.
Storage and Leftovers
You can keep this in the fridge for up to a day, but the pasta will absorb some of the moisture and the strawberries will weep a little, so it's best eaten fresh. If you do have leftovers, give it a stir and maybe add a spoonful of yogurt to loosen it back up. The flavors actually deepen after a few hours, which some people prefer.
- Store any extra strawberry sauce separately and stir it in just before serving.
- If making ahead, toss the pasta with a tiny bit of olive oil to keep it from sticking.
- Garnish only right before eating so the almonds stay crunchy and the mint stays bright.
Save This dish doesn't ask to be taken seriously, and that's exactly why it works. Serve it cold, share it with people who don't mind a little culinary curiosity, and enjoy the surprise on their faces.
Recipe FAQs
- → How do I prevent the pasta from becoming mushy?
Cook the pasta until al dente according to package directions, then rinse under cold water to stop cooking and keep it firm for tossing.
- → Can I substitute Greek yogurt with another type?
Yes, plain full-fat yogurt works well, and plant-based yogurts can be used for a vegan variation without compromising creaminess.
- → What is the purpose of the lemon juice in the strawberry sauce?
Lemon juice brightens the flavor and balances sweetness, adding a subtle tang that enhances the fresh strawberries.
- → Are there suggested garnishes for extra texture and flavor?
Roasted slivered almonds add a crunchy contrast, while fresh mint leaves offer a refreshing aromatic note.
- → Can this dish be served warm or cold?
It is best served chilled or at room temperature to enjoy the refreshing combination of creamy yogurt and fruity strawberries.