Save to Pinterest I stumbled onto this recipe by accident one July afternoon when my daughter refused to eat her plain yogurt but begged for dessert pasta like shed had at a friends house. I had a pint of strawberries going soft on the counter and cold fusilli left over from lunch. What started as improvisation turned into our most requested summer treat. Now every time strawberries hit their peak we make a big bowl and eat it on the back porch before the sun sets.
The first time I served this to friends they looked confused until they tasted it. One of them, a chef, told me it reminded her of a dessert she had in Sicily where they paired ricotta with fruit and pasta in ways that shouldnt work but do. That compliment made me realize this wasnt just a weird experiment. It was something worth keeping.
Ingredients
- Short pasta: Fusilli or penne work best because their ridges catch the sauce, but I have used bowties and even elbow macaroni in a pinch.
- Fresh strawberries: Use the ripest ones you can find, the kind that smell sweet when you open the container, because they become the soul of this dish.
- Greek yogurt: The thick texture keeps everything creamy without turning runny, and full-fat versions give you the richness that makes this feel indulgent.
- Honey or maple syrup: I prefer honey for its floral notes, but maple syrup adds a deeper warmth that plays beautifully with the berries.
- Lemon juice: Just a teaspoon brightens the strawberries and keeps the sweetness from feeling flat.
- Vanilla extract: This is the secret that ties the yogurt and fruit together, making everything taste intentional instead of random.
- Roasted slivered almonds: Optional but highly recommended for the crunch and nutty contrast that elevates each bite.
Instructions
- Cook the pasta:
- Boil your pasta in well-salted water until al dente, then drain and rinse it under cold water to stop the cooking. You want it completely cool so the yogurt does not turn warm and soupy.
- Mash the strawberries:
- Combine strawberries, sugar, and lemon juice in a bowl and mash them with a fork until they are chunky but juicy. Let them sit while the pasta cools so the sugar pulls out all that bright red liquid.
- Mix the yogurt:
- Whisk together yogurt, honey, and vanilla until smooth and lightly sweetened. Taste it and adjust the honey if you want it sweeter.
- Combine everything:
- Toss the cooled pasta with the strawberry mixture first so every piece gets coated in that fruity sauce. Then fold in most of the yogurt, leaving some for drizzling on top.
- Serve and garnish:
- Divide into bowls, top with fresh strawberry slices, a swirl of reserved yogurt, and a sprinkle of almonds and mint if you have them. Serve immediately while everything is cool and fresh.
Save to Pinterest One evening my neighbor came over while I was plating this and asked if it was some kind of fancy Italian dessert. When I told her it was just something I threw together she asked for the recipe on the spot. Now she makes it for her book club and texts me photos every time. It is funny how the simplest things can feel special when you share them.
Flavor Variations
You can swap strawberries for raspberries, blueberries, or a mix of whatever berries are in season. I have also added a handful of diced peaches in late summer and it was incredible. If you want more richness, fold in a few tablespoons of mascarpone with the yogurt. For a citrus twist, add a little orange zest to the yogurt mixture.
Serving Suggestions
This works beautifully as a dessert after grilled fish or chicken, but I have also served it at brunch alongside croissants and coffee. It pairs surprisingly well with a chilled glass of rosé or sparkling lemonade. If you are serving kids, they love it in small cups with extra berries on top.
Storage and Make Ahead Tips
You can cook the pasta and prep the strawberry sauce a few hours ahead, but do not combine everything until just before serving or the pasta will absorb too much liquid. Leftovers keep in the fridge for a day, though the texture softens and the flavors meld together in a way that is still delicious but less vibrant.
- Store components separately if you are making this ahead for a party.
- Refresh leftovers with a squeeze of lemon juice and a drizzle of honey before serving.
- Do not freeze this dish because the yogurt and pasta do not recover well from freezing.
Save to Pinterest This recipe taught me that some of the best dishes come from trusting your instincts and ignoring the rules. I hope it becomes a summer staple in your kitchen the way it has in mine.
Recipe Questions & Answers
- → How do I achieve the right pasta texture?
Cook pasta until al dente as per package instructions, then rinse with cold water to cool and stop cooking, ensuring a tender but firm bite.
- → Can I use plant-based yogurt instead?
Yes, plant-based yogurt works well, especially with maple syrup replacing honey, for a vegan-friendly option.
- → What is the best way to prepare the strawberry sauce?
Lightly mash fresh strawberries with sugar and lemon juice, letting them sit to release juices and develop a sweet, tangy sauce.
- → Are almonds necessary for this dish?
Almonds add a pleasant crunch and nutty note but can be omitted if preferred or due to allergies.
- → How can I serve this dish for added freshness?
Garnish with extra strawberry slices and fresh mint leaves to enhance the fruity flavors and provide a refreshing finish.