Family Recipes: Fettuccine Gazpacho Salad

A couple weeks ago, I asked for favorite vegetarian recipes on Facebook. This one is my absolute favorite recipe of all. I found a version of this recipe at Whole Foods, way back when it was Fresh Fields and I took three little boys there nearly every day. Over time, we've tinkered with it to make it our cherished summertime fare.To me, this is the summer farmer's market in a bowl.

To make a gluten free version, these noodles are a must. (Note: it looks like small quantities at Amazon with free shpping are limited. Maybe wait a day or two? I've had trouble finding it locally. But it is so worth the hunt!)

Happy weekend, my friends! I hope your farmer's market is full of treasures for your table.



Fettuccine Gazpacho Salad

Serves 8 to 10

2 cans (14 ½ ounces) diced tomatoes (do not drain) or use 10-12 whole fresh tomatoes, about 2 pounds. You can peel the fresh tomatoes, if you like. I don’t—it all gets chopped fine in the blender and peeling tomatoes in a hot kitchen isn’t my favorite thing to do.

3 medium cloves garlic

½- 1 teaspoon hot red pepper flakes (more or less, according to taste)

¼ cup packed fresh basil leaves

1 tablespoon lemon juice

2 tablespoons Worcestershire sauce

sea salt

1 pound fettuccine (fresh fettuccine takes it to a whole new level)

1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch pieces

1 medium red bell pepper , chopped

1 medium yellow bell pepper , chopped

2 cups cherry or grape tomatoes , halved

¼ cup chopped fresh parsley leaves (Alternatively, cilantro is a different flavor, but also really good. And then again, fresh basil is another good choice. Go with what looks best at the market.)
3 scallions, thinly sliced

¼ cup extra-virgin olive oil

½ cup pitted black olives , quartered



  1. Puree diced tomatoes, garlic, red pepper flakes, basil, lemon juice, Worcestershire sauce, and ½ teaspoon salt in blender until smooth. Transfer to bowl (don’t use metal), cover, and refrigerate for at least 2 hours or overnight.
  2. Bring 4 quarts of water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, rinse with cold water, and set aside.
  3. Place cucumber, red and yellow peppers, cherry tomatoes, parsley, scallions, and oil in large serving bowl and toss well to combine.
  4. Add pasta and pureed dressing and toss again.

Salad should be allowed to sit in the refrigerator at least two hours and can be refrigerated overnight. This is a great do-ahead dish for a summer party. Scatter olives over top. Serve chilled or at room temperature.