Sweet Strawberry Yogurt Pasta (Print Version)

Refreshing mix of strawberries, creamy yogurt, and noodles for a cool summer treat.

# 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 - 10.6 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 and let sit for 5 to 10 minutes to release juices.
03 - In a separate bowl, stir together yogurt, honey or maple syrup, and vanilla extract until smooth.
04 - Gently toss the cooled pasta with the strawberry sauce until evenly coated.
05 - Fold the yogurt mixture into the pasta, reserving a few spoonfuls for drizzling on top.
06 - Transfer to serving bowls. Top with additional strawberries, drizzle with reserved yogurt, and sprinkle with almonds and fresh mint leaves if desired.

# Additional Tips::

01 -
  • It tastes like summer in a bowl without requiring a hot stove or complicated technique.
  • The creamy-fruity contrast feels fancy enough for entertaining but casual enough for a solo lunch.
  • You can have it ready in under 30 minutes, which means spontaneous desserts are suddenly possible.
02 -
  • Don't skip cooling the pasta—warm pasta will melt the yogurt into a hot mess instead of creating that creamy-cool contrast that makes this dish special.
  • The yogurt loses its texture if you mix it in too aggressively, so fold gently and leave it slightly streaky for the best mouthfeel.
03 -
  • If your strawberries lack flavor, macerate them with a tiny pinch of salt and the sugar for 10 minutes before mashing—it intensifies the berry taste.
  • Toast your almonds in a dry pan for two minutes before sprinkling them on; the warmth releases their oils and makes the whole dish taste more finished.
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