Save I stumbled onto this recipe during a heatwave when the thought of turning on the oven felt impossible. I had a box of fusilli, a carton of yogurt about to expire, and a pint of strawberries from the farmers market. What started as a desperate experiment turned into something my kids now request every summer. The first bite confused them, then delighted them, and now they call it "pink pasta" and pretend it's fancy.
The first time I served this at a backyard gathering, my neighbor stared at her plate for a long moment before taking a bite. She looked up, laughed, and said it tasted like summer in Italy even though it's nothing like anything Italian. That's the magic of it. It doesn't fit neatly into a category, and that's exactly why it works.
Ingredients
- Short pasta (fusilli or penne): The spirals or ridges catch the strawberry sauce beautifully, and cooling the pasta after cooking keeps it from turning the yogurt into soup.
- Fresh strawberries: Use the ripest ones you can find; their natural sweetness means you can cut back on added sugar, and mashing them by hand keeps some texture.
- Greek yogurt: The thick, tangy kind holds up against the fruit without getting watery, and full-fat makes it taste more like a treat than health food.
- Honey or maple syrup: A little sweetness in the yogurt rounds out the tartness and ties everything together without making it cloying.
- Lemon juice: Just a teaspoon brightens the strawberries and keeps them from tasting flat or one-note.
- Vanilla extract: A subtle backdrop that makes the whole dish smell like a bakery without competing with the fruit.
- Roasted slivered almonds: Optional, but the crunch and nuttiness add a layer that makes it feel more grown-up and satisfying.
Instructions
- Cook and Cool the Pasta:
- Boil the pasta in salted water until it's just tender, then drain and rinse under cold water to stop the cooking. Letting it cool completely is key so the yogurt stays creamy instead of turning runny.
- Mash the Strawberries:
- Toss the sliced berries with sugar and lemon juice, then mash them roughly with a fork or potato masher. Leave some chunks for texture, and let the mixture sit so the berries release their juices and create a light syrup.
- Mix the Yogurt:
- Whisk together the yogurt, honey, and vanilla until smooth and silky. Taste it; if you want it sweeter, add a little more honey now.
- Toss the Pasta with Strawberries:
- Gently fold the cooled pasta into the strawberry mixture until every piece is coated in pink. Be gentle so the pasta doesn't break apart.
- Fold in the Yogurt:
- Add most of the yogurt mixture to the pasta and strawberries, stirring just until combined. Save a few spoonfuls for drizzling on top when you serve.
- Garnish and Serve:
- Divide into bowls, top with fresh strawberry slices, a drizzle of the reserved yogurt, and sprinkle with almonds and mint. Serve immediately while it's still cool and vibrant.
Save One evening, my daughter asked if we could eat this for breakfast. I hesitated for a second, then realized it had yogurt, fruit, and carbs, which is basically what we call a parfait on a normal day. So we did. She felt like she'd won something, and I felt like I'd cracked a code. Sometimes the best recipes are the ones that break the rules without anyone noticing.
Make It Your Own
I've swapped strawberries for raspberries when that's what I had on hand, and the tartness made it even more refreshing. Blueberries work too, though they don't mash as easily, so I crush them lightly with the back of a spoon. If you want it richer, fold in a spoonful of mascarpone with the yogurt. For a vegan version, coconut yogurt and maple syrup do the job beautifully, and no one will guess the difference.
Serving Suggestions
This sits somewhere between a dessert and a snack, so I've served it after grilled chicken as a palate cleanser, and I've also packed it in jars for picnics. It pairs surprisingly well with a glass of chilled rosé or sparkling lemonade. If you're serving it to guests, portion it into small bowls or cups and garnish generously; presentation makes people more willing to try something unexpected.
Storage and Leftovers
This is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to a day. The pasta will absorb some of the sauce and lose a bit of its brightness, but it's still good. I don't recommend freezing it; the yogurt and strawberries break down and turn watery when thawed.
- If making ahead, keep the pasta, strawberry sauce, and yogurt mixture separate until just before serving.
- Add the garnishes right before eating so the almonds stay crunchy and the mint stays perky.
- Leftovers can be livened up with a splash of lemon juice and a fresh drizzle of honey.
Save There's something quietly joyful about a dish that makes people pause and smile before they take a second bite. I hope this one does that for you, too.
Recipe Questions & Answers
- → What type of pasta works best?
Short pasta shapes like fusilli or penne hold the sauce well and maintain a satisfying bite.
- → How do I prevent the pasta from becoming mushy?
Cooking pasta al dente and rinsing under cold water stops cooking and firms the texture.
- → Can I substitute honey in the yogurt mixture?
Yes, maple syrup or agave nectar offer great alternative sweeteners without overpowering the flavors.
- → What is the best way to mash the strawberries?
Use a fork or potato masher for a slightly chunky consistency, releasing juices without pureeing entirely.
- → Are there optional garnishes to enhance the dish?
Roasted slivered almonds add crunch while fresh mint leaves provide a refreshing aroma and flavor contrast.