Save I stumbled onto this recipe during a heatwave when turning on the oven felt criminal. My daughter wandered into the kitchen and asked if we could have something cold and sweet, but I'd already boiled pasta for lunch. On a whim, I tossed the cooled noodles with mashed strawberries and yogurt from the fridge. She looked skeptical until the first bite, then declared it genius. We've made it every summer since, and it still feels like our little secret.
The first time I served this to friends, they thought I'd lost my mind mixing pasta with fruit. But after one cautious forkful, the conversation stopped. Someone muttered that it tasted like summer itself, and suddenly everyone was scraping their bowls clean. Now they ask me to bring it to every potluck, and I never tell them how ridiculously easy it is.
Ingredients
- Short pasta: Fusilli or penne work best because their ridges catch the sauce, but I've used elbows in a pinch and no one complained.
- Fresh strawberries: The riper, the better, let them sit on the counter for a day if they're too firm and tart.
- Sugar: Start with less than you think, the berries sweeten as they macerate and you can always add more.
- Lemon juice: Just a splash brightens everything and keeps the strawberries from tasting flat.
- Greek yogurt: Full-fat makes it luxurious, but I've used low-fat when that's all I had and it still turned out creamy.
- Honey or maple syrup: Honey gives a floral note, maple adds warmth, use whichever you're in the mood for.
- Vanilla extract: A tiny bit goes a long way, don't skip it or the yogurt will taste too plain.
- Roasted slivered almonds: These add a toasty crunch that makes every bite feel complete, but they're optional if someone has allergies.
- Fresh mint leaves: I toss them on at the end for color and a cool, herbal pop.
Instructions
- Boil the Pasta:
- Bring a big pot of water to a rolling boil, salt it like the ocean, then cook your pasta until it's just tender. Drain it fast and rinse under cold water so it stops cooking and cools down completely.
- Mash the Strawberries:
- Toss the sliced berries 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, the sugar will pull out all that sweet red liquid.
- Mix the Yogurt:
- Stir together the yogurt, honey, and vanilla in a separate bowl until it's silky smooth. Taste it, if it needs more sweetness, add a drizzle more honey.
- Combine Everything:
- Gently toss the cooled pasta with the strawberry mash until every piece is coated in pink. Fold in most of the yogurt mixture, leaving a few spoonfuls for the top.
- Serve and Garnish:
- Divide into bowls, drizzle with the reserved yogurt, and scatter fresh strawberry slices, almonds, and mint on top. Serve immediately while it's still cold and vibrant.
Save One evening, my neighbor saw me eating this on the porch and asked if it was some fancy Italian dessert. I handed her a bowl without explaining, and she sat down beside me in silence, savoring every bite. When she finally spoke, she said it reminded her of being a kid and eating sweet noodle kugel at her grandmother's house. Food has a way of unlocking memories you didn't know you were carrying.
How to Make It Vegan
Swap the Greek yogurt for any thick plant-based yogurt, coconut or almond both work beautifully. Use maple syrup instead of honey, and you've got a completely dairy-free version that tastes just as indulgent. I've served this to vegan friends who had no idea it wasn't the original recipe.
Flavor Variations to Try
Once you get comfortable with the base, start playing around. I've tossed in blueberries, raspberries, or even diced mango when strawberries weren't in season. A pinch of cardamom in the yogurt turns it exotic, and a drizzle of balsamic reduction over the top makes it feel like something you'd pay too much for at a bistro. Trust your instincts and use what you love.
Serving Suggestions
This works as a light dessert after a heavy meal, or a sweet snack on a scorching afternoon when you need something cold and satisfying. I've also packed it in jars for picnics, though you'll want to keep it in a cooler. It pairs surprisingly well with a glass of chilled rosé or sparkling lemonade, something crisp to balance the creamy sweetness.
- Serve it in clear glass bowls so the pink swirls show through.
- Make it an hour ahead and chill it in the fridge for an even colder experience.
- Double the recipe if you're feeding a crowd, it disappears faster than you'd think.
Save Every time I make this, I'm reminded that the best recipes are the ones you invent by accident and keep by choice. I hope this becomes one of those dishes for you, the kind you make on a whim and never forget.
Recipe Guide
- → What type of pasta works best for this dish?
Short pasta like fusilli or penne is ideal as it holds the sauce well while providing a satisfying texture.
- → Can I use plant-based yogurt instead of dairy yogurt?
Yes, plant-based yogurt offers a vegan-friendly alternative without compromising the creamy texture.
- → How should the strawberries be prepared for the sauce?
Hulled and sliced strawberries are mashed gently with sugar and lemon juice to release their juices and create a fresh sauce.
- → Is it necessary to cool the pasta before mixing?
Yes, rinsing and cooling the pasta prevents the yogurt from curdling and keeps the dish refreshing.
- → What garnishes complement this dish well?
Sliced fresh strawberries, roasted slivered almonds, and fresh mint leaves add texture and a burst of flavor.
- → Can berries other than strawberries be used?
Mixed berries like blueberries or raspberries can be added for variety and deeper fruit complexity.