Sweet Strawberry Yogurt Pasta (Printable)

A vibrant dish blending fresh strawberries, creamy yogurt, and tender pasta for a refreshing summer treat.

# What You Need:

→ Pasta

01 - 8.8 oz short pasta (fusilli or penne)
02 - 4.2 cups water
03 - 1/2 teaspoon salt

→ Strawberry Sauce

04 - 10.6 oz fresh strawberries, hulled and sliced
05 - 2 tablespoons sugar
06 - 1 teaspoon lemon juice

→ Yogurt Mixture

07 - 8.8 oz Greek yogurt or plain full-fat yogurt
08 - 2 tablespoons honey or maple syrup
09 - 1/2 teaspoon vanilla extract

→ Garnishes

10 - 1.8 oz fresh strawberries, sliced
11 - 2 tablespoons roasted slivered almonds (optional)
12 - Fresh mint leaves (optional)

# Directions:

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. Roughly mash with a fork or potato masher. Let the mixture sit 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 uniformly coated.
05 - Fold the yogurt mixture into the pasta and strawberry mixture, reserving a small amount for drizzling on top.
06 - Divide into serving bowls. Top with additional sliced strawberries, drizzle with reserved yogurt, and sprinkle with almonds and mint leaves if desired.

# Expert Tips:

01 -
  • It tastes like summer in a bowl but comes together faster than you'd think, making it perfect for impromptu entertaining.
  • The combination of cool yogurt and warm pasta creates this incredible texture contrast that keeps things interesting with every bite.
  • It's naturally forgiving—you can adjust sweetness, swap berries, or skip the nuts without anything falling apart.
02 -
  • The pasta must be completely cooled before it meets the strawberry sauce, otherwise the warmth will wilt everything and turn it into mush instead of keeping it fresh and bouncy.
  • Fold rather than toss when you combine the yogurt—aggressive mixing breaks down the berries further and creates a muddy purple color instead of keeping those beautiful pink streaks visible.
  • Taste the strawberry mixture before you commit to more sugar; different berries have different natural sweetness, and you can always add more but you can't take it back.
03 -
  • Make the strawberry sauce up to an hour ahead so it has time to really release its juices and develop flavor while you handle other tasks.
  • Cold pasta straight from the tap is your friend here—don't skip the cold water rinse or your final dish will taste warm and sticky instead of refreshing.
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