Sweet Strawberry Yogurt Pasta (Print Version)

Refreshing pasta with strawberries and yogurt, creating a creamy, fruity summer delight.

# What You'll Need:

→ Pasta

01 - 8.8 oz short pasta (e.g., fusilli or penne)
02 - 4.2 cups water
03 - 1/2 tsp salt

→ Strawberry Sauce

04 - 10.5 oz fresh strawberries, hulled and sliced
05 - 2 tbsp sugar
06 - 1 tsp lemon juice

→ Yogurt Mixture

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

→ Garnishes

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

# How to Make It:

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 sit 5–10 minutes for juices to release.
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 evenly coated.
05 - Fold in the yogurt blend, reserving a few spoonfuls for drizzling on top.
06 - Transfer to serving bowls. Top with extra sliced strawberries, drizzle reserved yogurt blend, and sprinkle with almonds and mint leaves if desired.

# Additional Tips::

01 -
  • It's refreshing and light but feels indulgent, like eating a sophisticated fruit salad that happens to be warm in all the right places.
  • The whole thing comes together in under 30 minutes, which means you can make something genuinely special on a random Tuesday without planning ahead.
  • It surprises everyone—the combination is unusual enough that people remember it, ask for the recipe, and want to make it themselves.
02 -
  • If your pasta is still warm when you add the yogurt, it'll curdle slightly and turn grainy; the cooling step is non-negotiable.
  • The texture of this dish peaks within 15 minutes of assembly—the pasta softens as it sits and absorbs more liquid, so eat it soon or you'll lose that pleasant firmness.
  • Too much mixing after the yogurt goes in breaks the creamy texture, so use a gentle folding motion and stop as soon as it's combined.
03 -
  • Rinsing the cooked pasta is unusual but essential here—starch residue would make the dish gluey instead of light and flowing.
  • Reserve that yogurt drizzle on top; it creates pockets of creaminess that feel luxurious and remind you why the texture matters so much.
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