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Fettuccine in a bowl with tomatoes and herbs
5 from 1 vote

Fresh Tomato Fettuccine with Balsamic & Herbs

Summer fresh Tomato Fettuccine with Herbs! Tossed in a flavorful and easy garlic-balsamic dressing.
Author: Kaitlin - The Garden Grazer
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Gluten-Free Option, Vegan
Servings: 8 side servings


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

For the garlic-balsamic dressing:

  • 2 cloves garlic
  • 1 1/2 Tbsp. balsamic vinegar
  • 2 Tbsp. olive oil
  • Salt/pepper to taste


  • Cook fettuccine according to package instructions, leaving al dente. 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 parsley (stems removed), and julienne basil.
  • In a large bowl, add tomatoes, onion, basil, and parsley.
  • Add pasta to bowl and pour dressing over top and lightly toss to combine.
  • Serve warm, cold, or room temp.


Made gluten-free with your favorite GF pasta.
This makes a fairly large batch so reduce or halve if desired!


Calories: 276kcal | Carbohydrates: 46g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 48mg | Potassium: 378mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1268IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 2mg