Lucky Ania’s Strawberry Pasta
Have you seen this viral trend? It is a Polish dish featuring pasta topped with a creamy strawberry sauce. This Polish strawberry pasta recipe is inspired by my friend, Lucky Ania, who is not only Polish but she is also one super cool lady.
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This strawberry pasta salad has been having a viral moment thanks to Polish tennis star Iga Świątek, who raved about this dish as her favorite post-match meal, and social media went wild. But it came onto my radar when the one and only Ania Łuczak shared it on her Instagram. I feel lucky to call “Lucky” Ania one of my few Vancouver friends. She’s known to me as Lucky Ania because this Polish girl has a knack for finding the most amazing things on her thrifting adventures. She’s also lucky in life with true love in her hubby, Sam. So this strawberry pasta salad is dedicated to and thanks to Ania. 🙂 Other summer pasta salad faves? Taste this Mexican street corn pasta salad or this easy pasta salad without mayo. Check out all of our summer recipes here for more inspiration.
Why you will love this recipe
It’s fun to try these viral recipes, and this simple dish is so easy and fresh – why not?!
The fresh strawberry sauce is the perfect vehicle for all of those seasonal strawberries and garden-fresh mint.
We use gluten-free pasta (from Rummo – THE BEST), making this recipe pretty wholesome all round. Bonus!
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Strawberries – Obvious one. Look for strawberries that are red all the way to the stem for the best flavor. Learn how to store strawberries so they last if you have a bunch.
- Maple Syrup – Just a small drizzle of natural sweetness helps draw out the berries’ juices for the sauce.
- Yogurt – I like using Greek yogurt for this recipe as it is super thick and creamy.
- Pasta – Choose a ridged noodle like rotini or penne so it can grab the sauce.
- Mint – This is optional, but I love the punch of minty freshness. It just screams summer and looks pretty too.
Expert Tip!
Use full-fat yogurt for the best result. The low-fat versions can make your sauce more watery instead of rich and creamy.
Equipment
Nothing fancy needed for this simple recipe.
- Saucepan – A medium pot will work for cooking the pasta.
- Cutting Board and Knife – These are for chopping your berries and mint. I have had my trusty Victorinox chef’s knife for years and love it.
- Mixing Bowl – I use a medium bowl to mix the strawberry sauce.
- BPA-free and odorless, ensuring food safety in prepping, washing, baking, mixing, and serving.
- There is non-slip rubber at the bottom of the plastic bowl to prevent slipping while mixing.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, start by cooking the pasta according to the package instructions.
Expert Tip!
Remember to salt the water for your pasta. Even though this recipe is on the sweet side, properly salted water for your noodles adds the right balance.
Drain it and transfer the pasta to a baking sheet in an even layer to cool.
Step 2
Next, while the pasta is cooling, slice the strawberries into quarters and add them to a large mixing bowl.
Step 3
Then drizzle the maple syrup over the berries and, using a fork, mash them up.
I prefer leaving it on the chunky side, but if you like smooth, you do you! As Ania has told me, this recipe is highly individual, just like her.
Step 4
Next, fold the yogurt into the strawberry mixture and stir until it is incorporated.
Step 5
Finally, divide the cooked pasta into bowls and top with the strawberry mixture. Sprinkle with the chopped mint and serve.
Substitutions and recipe variations
Instead of finishing with mint, fresh basil would be a delicious choice.
Change up the flavor by adding other berries like raspberries or blueberries.
If you want a more decadent treat, Ania recommends adding a splash of heavy cream to the yogurt mixture. You could also use sour cream instead of yogurt.
Use coconut yogurt to make this a vegan recipe.
Spin it into a full meal by adding some grilled chicken.
Serving suggestions
Portion into bowls and garnish with the fresh mint.
Add a crunchy topping like chopped, roasted almonds or crushed pistachios for some texture.
FAQS
It can be both. In Poland, it’s commonly served as a light lunch, a sweet main dish, or even a dessert depending on the household and how it’s prepared.
It can be served either way, but many people prefer it slightly warm or fully cooled, especially in summer.
Storage tips
To Store: This dish is best enjoyed right away. Any leftovers can be stored in the fridge for up to 24 hours. The pasta will absorb the sauce, so it will be a lot thicker and less saucy. We do not recommend freezing this recipe.
More strawberry recipes
If you’ve tried this strawberry pasta, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook, and posting pics on Instagram. See you there. 🙂
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Strawberry Pasta
Ingredients
- 2 cups rotini pasta
- 2 cups strawberries
- 1 tbsp maple syrup
- ⅓ cup Greek yogurt
- 2 tbsp chopped mint
Instructions
- First, cook the pasta according to the package instructions. Once cooked, drain the pasta and transfer it to a baking sheet in an even layer to cool.
- While the pasta is cooling, slice the strawberries into quarters and add them to a large mixing bowl.
- Drizzle the maple syrup over the berries, and using a fork, mash them up. You can mash as much as you like. I prefer leaving it on the chunky side.
- Fold the yogurt into the strawberry mixture and stir until it is incorporated.
- Divide the cooked pasta into bowls and top with the strawberry mixture. Sprinkle with the chopped mint and serve.