Pin It I discovered this dish completely by accident on a sweltering July afternoon when my refrigerator was down to Greek yogurt, strawberries past their prime, and a box of fusilli. What started as desperation became something I now make intentionally every summer. The combination of cool, tangy yogurt clinging to soft pasta with bursts of sweet strawberry juice feels like eating dessert while somehow staying refreshed. My kids actually ask for it, which tells you everything.
The first time I served this to company was at a potluck where everyone brought heavy casseroles. Setting down a bowl of this vibrant pink-and-white pasta felt almost rebellious. One friend asked if it was actually good or just pretty, then went back for seconds without answering. That's when I knew it had passed the ultimate test.
Ingredients
- Short pasta (fusilli or penne): The curly or tube shapes trap the strawberry juice and yogurt beautifully, giving you flavor in every bite instead of just smooth strands sliding through.
- Fresh strawberries: Buy them ripe but still firm, and don't be afraid to use ones that are slightly soft for the sauce—they'll release their juices faster and taste sweeter.
- Greek yogurt or full-fat plain yogurt: The fat content is crucial; it keeps everything creamy instead of becoming icy or curdled.
- Honey or maple syrup: This balances the tartness of the yogurt and the natural acidity of the strawberries without needing sugar to overpower everything.
- Lemon juice: Just a teaspoon brightens the entire dish and keeps the strawberries from tasting flat.
- Vanilla extract: A whisper of vanilla deepens the creaminess without announcing itself.
- Almonds and mint: Optional, but they add textural contrast and a visual pop that makes this feel more intentional than accidental.
Instructions
- Get the pasta ready:
- Boil your water generously salted—it should taste like the sea. Pasta takes about 8-10 minutes depending on your brand; you want it soft enough to twirl but still with a tiny bit of resistance when you bite it. The moment it's done, drain it and rinse it under cold water, stirring gently so it doesn't clump.
- Smash the strawberries:
- While the pasta cooks, hull and slice your strawberries, then mash them roughly with a fork or potato masher until they're broken but still have some texture. The sugar and lemon juice will draw out their juice, creating a light sauce that clings to the pasta.
- Make the yogurt cream:
- In a separate bowl, whisk together your yogurt, honey, and vanilla until it's smooth and pourable but still holds its shape. Taste it—this is your chance to adjust sweetness before it meets the fruit.
- Combine everything gently:
- Once the pasta is cool, toss it with the strawberry sauce first until the pink juice coats everything evenly. Then fold in the yogurt mixture with a spatula, being careful not to smash the pasta or break down the yogurt texture.
- Finish and serve:
- Divide into bowls, then drizzle with the reserved yogurt you held back. Top with fresh strawberry slices, almonds, and mint if you have them—this final touch makes it look like you actually planned this instead of inventing it on a hot day.
Pin It My partner once brought this to work for lunch, and somehow it started a conversation with someone at his desk about whether pasta could be dessert. By the end of the week, three people had texted me asking for the recipe. It became proof that food doesn't need to fit traditional categories to make people happy.
Why Cold Pasta Changed My Summer
Before this dish, I thought cold pasta only belonged in sad office salads. But something shifts when you pair it with fruit and yogurt—suddenly it's refreshing instead of leftover. The cold temperature actually matters here; it keeps the strawberries from wilting and the yogurt from splitting. On days when your kitchen is too hot to cook, this is the answer you've been looking for.
Playing with Berries
Strawberries are my go-to, but blueberries and raspberries work beautifully too. I've done a mixed berry version that looked like confetti, and honestly, it tasted even better—the different fruits created layers of flavor instead of one-note sweetness. The tartness of raspberries especially cuts through the yogurt in a way that makes you reach for another spoonful.
Make It Your Own
This dish is forgiving enough that you can play around with it. Use whatever berries you have, swap the honey for agave if you prefer, add a tiny pinch of salt to the yogurt to balance the sweetness. The core idea is just cool pasta, fruit, and cream—everything else is you making it fit your mood and what's in your kitchen.
- For a vegan version, use plant-based yogurt and maple syrup instead of honey, and you won't lose anything in the translation.
- Make it ahead by keeping the components separate and assembling just before eating to avoid the yogurt breaking down.
- If your yogurt is very thick, thin it with a tablespoon of milk so it coats the pasta instead of clumping.
Pin It This pasta reminds me that the best recipes are often the ones you stumble into, not the ones you plan. Serve it at your next summer gathering and watch what happens.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta like fusilli or penne holds the sauce well and provides ideal texture for this preparation.
- → Can I make this dish vegan-friendly?
Yes, substitute Greek yogurt with plant-based yogurt and use maple syrup instead of honey to keep it vegan.
- → How should I prepare the strawberry sauce?
Mash fresh strawberries with sugar and lemon juice, allowing the juices to release before mixing with pasta.
- → What garnishes enhance the flavor and presentation?
Fresh strawberries, roasted slivered almonds, and mint leaves add texture, color, and freshness.
- → Is this dish best served warm or cold?
It is served cool or at room temperature to preserve the freshness of the strawberries and yogurt.