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+ servings
Fresh tomato pasta in a bowl with basil and parsley

Summer Tomato Fettuccine with Balsamic & Herbs

This fresh fettuccine combines garden tomatoes, herbs, and is then tossed in an easy garlic-balsamic dressing.
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
CourseSide Dish
CuisineGluten-Free Option, Vegan


  • 1 lb. fettuccine pasta (gluten-free if desired)
  • 5-6 ripe garden tomatoes
  • 1 small red onion
  • 3/4 cup fresh basil
  • 3/4 cup fresh parsley

For the garlic-balsamic dressing:

  • 2 Tbsp. balsamic vinegar (more/less to taste)
  • 2 cloves garlic
  • 2 Tbsp. olive oil (omit for oil-free)
  • Salt/pepper to taste


  • Cook fettuccine according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
  • Meanwhile, make the dressing. Mince garlic. Then add dressing ingredients to a small bowl and whisk to combine. Set aside.
  • Dice tomatoes and red onion. Chop basil and parsley (large stems removed).
  • In a large bowl, add tomatoes, onion, basil, and parsley.
  • Add cooked pasta to bowl. Pour dressing over top and lightly toss to combine.


For gluten-free: Use your favorite GF pasta.
Serving: Serve warm, cold, or room temperature.
Batch size: This makes a fairly large batch so reduce or halve if desired.

Nutrition Per Serving (Estimate)

Calories: 274 kcal | Carbohydrates: 46 g | Protein: 9 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 48 mg | Potassium: 385 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1268 IU | Vitamin C: 20 mg | Calcium: 45 mg | Iron: 2 mg