Sweet Strawberry Yogurt Pasta (Printable)

A refreshing pasta dish with strawberries, creamy yogurt, and tender noodles for a fruity summer treat.

# What you'll need:

→ Pasta

01 - 8.8 oz short pasta (fusilli or penne)
02 - 4.2 cups water
03 - 1/2 teaspoon salt

→ Strawberry Sauce

04 - 10.6 oz fresh strawberries, hulled and sliced
05 - 2 tablespoons sugar
06 - 1 teaspoon lemon juice

→ Yogurt Mixture

07 - 8.8 oz Greek yogurt or plain full-fat yogurt
08 - 2 tablespoons honey or maple syrup
09 - 1/2 teaspoon vanilla extract

→ Garnishes

10 - 1.8 oz fresh strawberries, sliced
11 - 2 tablespoons 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 until al dente according to package directions. Drain, rinse under cold water, and set aside to cool.
02 - Combine strawberries, sugar, and lemon juice in a bowl. Mash roughly with a fork or potato masher. Let sit for 5 to 10 minutes until juices release.
03 - In a separate bowl, mix yogurt with honey 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 and strawberry sauce, reserving a few spoonfuls for drizzling on top.
06 - Divide into serving bowls. Top with additional strawberries, drizzle with reserved yogurt, and sprinkle with almonds and mint leaves if desired.

# Expert suggestions:

01 -
  • It comes together in under half an hour, no oven required, and uses ingredients you probably already have.
  • The creamy yogurt balances the bright strawberries in a way that feels indulgent but surprisingly light.
  • Kids think it's dessert, adults appreciate the tang, and everyone finishes their bowl.
02 -
  • If you skip rinsing the pasta under cold water, the residual heat will melt the yogurt into a weird, thin sauce that looks unappetizing.
  • Mashing the strawberries instead of blending them keeps the texture interesting and prevents the whole dish from turning into baby food.
  • Taste the yogurt mixture before adding it; some yogurts are tangier than others, and you might need an extra drizzle of honey to balance it out.
03 -
  • Use the ripest strawberries you can find; underripe berries will taste sour no matter how much sugar you add.
  • If your yogurt is too thick, thin it with a teaspoon of milk or cream before folding it in so it coats the pasta more evenly.
  • Chill your serving bowls in the freezer for ten minutes before plating; it keeps everything cool and refreshing on a hot day.
Return