Fresh tomatoes with fettuccini, herbs, and a garlic-balsamic dressing

Fresh Tomatoes with Fettuccine

It's that lovely time of year again for beautiful garden tomatoes! This recipe just screams summer with bountiful tomatoes paired with a small mountain of fresh herbs. It's adapted from a recipe that my mom found printed in a local newspaper a while ago (so unfortunately proper credit past that eludes me.) It's great served warm right away, room temp, or chilled. To make it vegan simply nix the feta, and for gluten-free, just swap in your favorite gluten-free pasta. We're garlic and basil lovers, so I tend to add a little extra to suit our taste.

Ingredients
1 lb. fettuccine
5-6 ripe tomatoes
1 red onion
3/4 cup fresh basil
3/4 cup fresh parsley
1/3 cup feta

{For the dressing}
2 cloves garlic, minced
1 1/2 Tbsp. balsamic vinegar
3 Tbsp. olive oil
Salt/pepper to taste

Directions
In a small bowl, add dressing ingredients and whisk to combine. Set aside.
Cook fettuccine al dente, then drain.
While pasta is cooking, dice tomatoes and onion. Chop parsley, and julienne basil.
In a large bowl, add tomatoes, red onion, feta, basil, and parsley.
Add pasta to bowl and pour dressing over top and lightly toss to combine.
Serve warm, cold, or room temp.