Save Last June, I opened my fridge to find a pint of strawberries on the edge of too-ripe and leftover pasta from dinner. On a whim, I tossed them together with yogurt, and what started as pantry improvisation turned into something unexpectedly wonderful. My daughter took one bite and declared it "dessert noodles," and the name stuck. Now it's our go-to when the weather turns warm and we want something light, sweet, and just different enough to feel like a small adventure. It's the kind of recipe that makes you rethink what belongs together on a plate.
I first served this at a backyard potluck, half-worried people would think I'd lost my mind mixing fruit with noodles. Instead, I watched plates get scraped clean and three people ask for the recipe before we even cleared the table. One friend later told me her kids requested it for breakfast, which I can neither confirm nor deny trying myself. It has this way of making people smile before they even taste it, just from the sheer surprise of seeing strawberries draped over pasta like some kind of edible prank.
Ingredients
- Short pasta: Fusilli or penne work best because their shapes catch the yogurt and berry juices in every twist and hollow, making each bite creamy and fruity.
- Fresh strawberries: Use the ripest ones you can find, the kind that smell sweet from across the counter, because their natural sugars make or break the sauce.
- Greek yogurt: The thick, tangy kind balances the sweetness and clings to the noodles without turning runny or sad.
- Honey or maple syrup: A little goes a long way to round out the tartness, and I've learned to add it slowly so it doesn't become candy-sweet.
- Lemon juice: Just a teaspoon brightens the berries and keeps the whole dish from feeling one-note or flat.
- Vanilla extract: This tiny addition makes the yogurt taste intentional, like you planned this all along instead of winging it.
- Roasted slivered almonds: Optional, but the crunch adds a toasty contrast that makes every bite more interesting.
Instructions
- Cook the pasta:
- Boil the noodles in salted water until they're just tender, then drain and rinse them under cold water so they stop cooking and cool down completely. This step matters because warm pasta will turn the yogurt into soup.
- Mash the strawberries:
- Toss sliced strawberries with sugar and lemon juice, then mash them roughly with a fork until they're jammy but still chunky. Let them sit for a few minutes so the juices pool at the bottom of the bowl, creating a natural syrup.
- Prepare the yogurt:
- Stir honey and vanilla into the yogurt until it's smooth and sweetened to your liking. Taste it now, because this is your last chance to adjust before it meets the pasta.
- Combine everything:
- Gently fold the cooled pasta into the strawberry mash first, coating every piece, then swirl in most of the yogurt. Save a little yogurt for drizzling on top so it looks as good as it tastes.
- Serve and garnish:
- Divide into bowls, top with fresh strawberry slices, a swirl of reserved yogurt, and scatter almonds and mint over the top. Serve immediately while it's still cold and the textures are distinct.
Save The first time my neighbor tasted this, she paused mid-bite and said it reminded her of summers in her grandmother's garden, even though her grandmother never made anything remotely like it. That's when I realized this dish doesn't need a long history or a fancy name, it just needs to taste like sunshine and feel like you're breaking the rules in the best way. Now it's what I make when I want to remember that cooking can be playful, not precious.
Variations to Try
I've swapped strawberries for blueberries and raspberries when that's what looked good at the market, and the dish adapted without complaint. A friend tried it with mango and coconut yogurt, which sounded wild but tasted like a tropical vacation on a plate. You can also add a handful of granola on top for crunch, or drizzle it with a little balsamic reduction if you're feeling bold and want something more grown-up.
Storage and Serving Ideas
This is best eaten fresh, but I've kept leftovers in the fridge for up to a day, though the pasta soaks up the yogurt and loses some of its brightness. If you're making it ahead, keep the components separate and toss them together right before serving so everything stays vibrant. I've served it in small jars for picnics, and it travels surprisingly well as long as you keep it cold.
What to Serve Alongside
I like pairing this with sparkling lemonade or a crisp rosé, something light that doesn't compete with the fruit. It works as a dessert after grilled chicken or fish, or honestly, as a stand-alone snack on a hot afternoon when you want something sweet but not heavy. One summer evening, I served it alongside cheese and crackers, and the contrast between savory and fruity made the whole spread feel effortless and fun.
- Try it with iced hibiscus tea for a floral, slightly tart complement.
- Serve it in small portions as a palate cleanser between courses at a dinner party.
- Pack it in a cooler for beach days, it holds up better than you'd think and feels like a secret treat.
Save This recipe taught me that some of the best dishes come from ignoring the rules and trusting your instincts instead of a rigid plan. I hope it makes you smile the way it does for us every time we eat it.