French Onion Pasta Salad (Print-Friendly Version)
Caramelized onions and creamy herb dressing give farfalle pasta irresistible flavor in this chilled dish.
# What You'll Need:
→ Onion Mixture
01 -
2 medium white onions, thinly sliced
02 -
3 tablespoons extra virgin olive oil
03 -
1/4 teaspoon fine sea salt
04 -
2–3 garlic cloves, minced
→ Pasta and Dressing
05 -
340 grams farfalle pasta
06 -
120 millilitres sour cream
07 -
60 millilitres mayonnaise
08 -
60 millilitres white wine vinegar
09 -
2 tablespoons fresh parsley, finely chopped
10 -
1 tablespoon fresh chives, finely chopped
11 -
1 tablespoon soy sauce
# How to Make It:
01 -
Heat the olive oil in a skillet over low heat. Add the sliced onions and 1/4 teaspoon salt. Stir every 3–5 minutes, allowing onions to soften and develop a deep golden colour, about 45 minutes. In the final minute, add the minced garlic and cook until aromatic.
02 -
Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook until al dente according to package instructions. Reserve some pasta water, then drain and let the pasta cool completely.
03 -
In a large mixing bowl, whisk together sour cream, mayonnaise, white wine vinegar, chopped parsley, chives, and soy sauce. For a thinner consistency, add cooled pasta water 1 tablespoon at a time until desired texture is reached.
04 -
Add the cooled pasta and caramelised onions to the dressing, reserving a small amount of onions for garnish. Gently toss until evenly coated. Adjust seasoning if needed.
05 -
Top with the reserved caramelised onions, parsley leaves, and freshly ground black pepper. Serve chilled or at room temperature. Refrigerate leftovers for up to two days.
# Additional Tips:
01 -
Adding a splash of reserved pasta water helps create a silkier, lighter dressing.
02 -
Taste the dressing with a potato chip to check seasoning before tossing with the pasta.