Save I discovered this dish completely by accident on a sweltering afternoon when my fridge felt too full and my appetite too small for anything heavy. I had leftover Greek yogurt that needed using, a punnet of strawberries softening on the counter, and a box of pasta I'd grabbed without thinking. Out of sheer curiosity—and maybe a little kitchen boredom—I wondered what would happen if I treated pasta like a canvas instead of a side. The result was so unexpectedly lovely that I've made it every summer since, usually when friends drop by unannounced and I want something that feels both indulgent and refreshing.
The first time I served this to guests, my friend Sarah arrived with her daughter just as I was finishing the last fold. Watching them both light up when they tasted that first spoonful—how the cold creaminess hit first, then the bright strawberry burst—made me realize this wasn't just a clever kitchen experiment anymore. It became the thing people asked me to bring to potlucks, the recipe I'd text to friends who needed something vegetarian or dairy-free friendly.
Ingredients
- Short pasta (fusilli or penne, 250 g): Choose a shape with ridges or curves so the sauce clings properly instead of sliding off—the texture matters as much as the flavor here.
- Water (1 L): Always use plenty so the pasta has room to move and cook evenly.
- Salt (1/2 tsp): This goes in the pasta water, not the sauce, which keeps the dish balanced and prevents it from tasting flat.
- Fresh strawberries (300 g for sauce): Pick ones that smell sweet and feel soft enough to break easily with your fingers—that's when their juice is most generous.
- Sugar (2 tbsp, adjustable): This wakes up the strawberry flavor rather than making it taste like candy; taste as you go and trust your instincts.
- Lemon juice (1 tsp): The acid keeps the strawberries from tasting flat and brightens everything else on the plate.
- Greek yogurt (250 g): Full-fat is essential here—the richness is what makes this work, not some afterthought to sprinkle on top.
- Honey or maple syrup (2 tbsp): This sweetens the yogurt mixture gently and adds a subtle depth that makes people ask what the secret ingredient is.
- Vanilla extract (1/2 tsp): Just enough to whisper in the background without announcing itself.
- Fresh strawberries for garnish (50 g): These stay whole or barely halved so they add visual beauty and a fresh bite at the end.
- Roasted slivered almonds (2 tbsp, optional): The nuttiness and crunch make this feel intentional rather than thrown together, though you can skip them entirely.
- Fresh mint leaves (optional): A few leaves scattered on top add that garden-fresh feeling without overpowering anything.
Instructions
- Boil and cool the pasta:
- Bring a large pot of salted water to a rolling boil—it should sound urgent and look like it means business. Once the pasta is in, stir immediately so nothing sticks, then cook until it still has a tiny bit of resistance when you bite it, usually a minute or two under the package time. Drain it thoroughly, then run it under cold water while tossing gently with your hands so it cools quickly and stops cooking.
- Mash the strawberries:
- In a bowl, combine your sliced strawberries with sugar and lemon juice, then use a fork or potato masher to break them down until they're crushed but still have some texture and small chunks. Let this sit for five to ten minutes and you'll watch the magic happen—the strawberries will release their liquid and create a beautiful pink sauce that's both jammy and fresh.
- Make the yogurt base:
- In another bowl, stir together the yogurt, honey, and vanilla until completely smooth and creamy with no streaks. If your yogurt is cold from the fridge, let it sit for a minute or two so it becomes easier to blend, and taste as you go to make sure the sweetness feels right to you.
- Combine pasta and strawberry sauce:
- Once your pasta is completely cool, add it to the strawberry mixture and gently toss everything together using a large spoon or spatula, making sure each strand gets coated in that beautiful pink liquid. Work slowly and carefully so you don't break the pasta or bruise it.
- Fold in the yogurt:
- Pour most of the yogurt mixture over the pasta and strawberries, then fold everything together with a gentle hand—imagine you're tucking in a sleeping child, not wrestling with the bowl. Reserve a few spoonfuls of plain yogurt for drizzling on top later.
- Plate and garnish:
- Divide the pasta between serving bowls, then drizzle that reserved yogurt on top in a loose spiral or scattered spoon strokes. Scatter fresh strawberry slices, almonds if using, and a few mint leaves across the top for color and freshness.
Save There's something almost tender about watching someone taste this for the first time and realizing they didn't expect pasta to be this kind of comfort. It's summer and childhood and a special occasion all at once, even though it took me barely twenty minutes to make it.
Why This Works as a Dessert
Most people arrive at this dish expecting either a main course or nothing at all, which is precisely why it surprises them so completely. The pasta gives you something substantial to hold onto, but the yogurt and fruit keep it light enough that you don't feel weighed down even on the hottest day. It tastes indulgent because of all that creamy richness, but it never tips into heavy—somehow it's both cooling and satisfying at the same time.
The Magic of Timing
I've learned that every component needs to arrive at room temperature or cool at exactly the right moment, which sounds complicated but is actually quite forgiving once you understand the rhythm. Start your pasta water before you prep anything else, and by the time the pasta is done, your strawberry sauce will have released enough juice to become its own thing. The yogurt mixture only takes two minutes to whisk together, so there's never a moment where you're standing around waiting.
Variations and Adventures
Once I made this with raspberries because that's what the market had, and the tartness was almost too bright until someone suggested adding an extra half tablespoon of honey, which transformed everything. I've also done versions with blueberries stirred in, or swapped the almonds for pistachios when I had them on hand, and none of these experiments ever felt wrong. The foundation is so solid that you can genuinely play around with it and trust your instincts.
- Try a mixed berry version by combining strawberries with raspberries or blueberries for more complexity and tartness.
- Swap the yogurt for a vegan alternative and maple syrup if you need this dish to be plant-based friendly.
- Keep fresh mint on hand because even just two or three leaves completely change the sensory experience of eating this.
Save This is the kind of recipe that makes you feel clever for thinking of it, even though you're really just following your instincts and letting good ingredients do what they're meant to do. Make it once and it becomes part of your summer vocabulary, the thing you reach for when you want to surprise yourself and everyone you're cooking for.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pastas like fusilli or penne hold the strawberry and yogurt mixture well, providing a good texture contrast.
- → Can I use a dairy-free yogurt alternative?
Yes, plant-based yogurts such as coconut or almond yogurt can be used to create a vegan-friendly version.
- → How should the pasta be prepared before combining with sauce?
Cook pasta until al dente, drain, then rinse under cold water to cool and prevent sticking before mixing with the sauce.
- → What is the purpose of lemon juice in the strawberry sauce?
Lemon juice brightens the flavor by balancing the sweetness and enhancing the natural fruitiness of the strawberries.
- → Are there suggested garnishes for this dish?
Fresh strawberries, roasted slivered almonds, and mint leaves add texture, flavor, and color as optional garnishes.
- → Can this be served warm or cold?
This dish is best served chilled or at room temperature to highlight its refreshing qualities.