Pin I stumbled on this dish completely by accident one afternoon when I had leftover pasta in the fridge and a carton of strawberries about to turn. My daughter walked in as I was tossing cold noodles with mashed berries and yogurt, gave me a confused look, then asked for a bowl. She finished it in minutes. Now it's our go-to treat when the weather gets warm and we want something light that still feels indulgent.
The first time I made this for friends, they thought I was joking when I said it was pasta with strawberries. But after the first bite, the skepticism disappeared. One friend even texted me later that week asking for the recipe because her kids had been asking for the pink noodles every day since.
Ingredients
- Short pasta: Fusilli or penne works best because the ridges catch the sauce, and cooling it completely prevents the yogurt from getting runny.
- Fresh strawberries: Use ripe, fragrant berries for the sauce and save the prettiest slices for garnish so every bowl looks as good as it tastes.
- Greek yogurt: The thickness is key here, thin yogurt will make everything soupy, so go for full-fat Greek or strain regular yogurt through cheesecloth for ten minutes.
- Honey or maple syrup: Taste as you go, some strawberries are naturally sweeter and won't need as much.
- Lemon juice: Just a teaspoon brightens the whole dish and keeps the strawberry flavor from feeling flat.
- Vanilla extract: This quietly rounds out the yogurt and makes everything taste more finished without being obvious.
- Roasted slivered almonds: Optional, but the crunch and toasted flavor add a layer that turns this from simple to special.
Instructions
- Cook and cool the pasta:
- Boil your pasta in salted water until it's just al dente, then drain and rinse it under cold running water until it feels completely cool to the touch. This stops the cooking and prevents the yogurt from curdling when you mix everything together.
- Mash the strawberry sauce:
- Combine the hulled strawberries with sugar and lemon juice in a bowl, then mash them roughly with a fork or potato masher. Let the mixture sit for at least five minutes so the berries release their juices and create a natural syrup.
- Prepare the yogurt mixture:
- Whisk together the yogurt, honey, and vanilla until it's smooth and sweetened to your liking. Taste it now because it's easier to adjust before you mix it with the pasta.
- Toss the pasta with strawberry sauce:
- Add the cooled pasta to the strawberry mixture and toss gently until every piece is coated in pink. The pasta will absorb some of the berry juices as it sits, so don't worry if it looks a little loose at first.
- Fold in the yogurt:
- Gently fold most of the yogurt mixture into the pasta, leaving a few spoonfuls aside for drizzling on top later. The marbling effect looks beautiful and gives you pockets of creamy richness.
- Garnish and serve:
- Divide the pasta into bowls, top with fresh strawberry slices, a drizzle of the reserved yogurt, and a sprinkle of toasted almonds and mint if you're using them. Serve immediately while it's still cool and vibrant.
Pin My neighbor once told me this reminded her of a dessert her grandmother used to make with cottage cheese and noodles, but fruitier. We ended up sitting on the porch for an hour talking about the strange dishes our families loved that no one else understood. This recipe has that same kind of charm, it's a little odd until you try it, then it makes perfect sense.
How to Pick the Best Strawberries
Look for berries that are deep red all the way to the stem with no white shoulders, and smell the carton before you buy it. If it smells sweet and fragrant, the berries will taste that way too. I learned the hard way that beautiful-looking strawberries can be flavorless and watery if they were picked too early, and no amount of sugar will fix that.
Serving Suggestions
This works as a light dessert after grilled fish or chicken, or you can serve it in smaller portions as a palate cleanser between courses. I've also packed it in jars for picnics, and it holds up surprisingly well for a few hours in a cooler. One time I topped it with a handful of granola right before serving, and the crunch made it feel like a yogurt parfait in pasta form.
Make It Your Own
Once you get the basic method down, this recipe is endlessly flexible. Swap strawberries for blueberries, raspberries, or even peaches if they're in season. A pinch of cardamom or a few drops of rosewater in the yogurt can take it in a completely different direction.
- Try adding a handful of fresh basil or mint to the strawberry mixture for an herbal note that feels sophisticated.
- Use coconut yogurt and maple syrup to make it vegan, and the flavor stays just as rich and satisfying.
- For kids, stir in a few mini chocolate chips or a drizzle of Nutella right before serving and watch them light up.
Pin This dish always reminds me that some of the best recipes come from curiosity and a willingness to try something a little unexpected. I hope it brings you as much joy as it's brought my kitchen.