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French Onion Pasta Salad Recipe
Ash Tyrrell

French Onion Pasta Salad Recipe

I recently tried making this French Onion Pasta Salad, and wow—it’s a total game-changer. I’ve always loved French onion soup, so transforming that flavor into a pasta salad felt adventurous. The creamy dressing, tangy vinegar, and caramelized onions blend perfectly. I couldn’t stop tasting it while assembling
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 2 white onions thinly sliced – caramelizing them slowly brings out their natural sweetness.
  • 3 tbsp extra virgin olive oil – use fresh cold-pressed oil for richer flavor.
  • 1/4 tsp salt – balances the sweetness of onions.
  • 2-3 garlic cloves minced – adds depth; fresh works best.
  • 3/4 lb farfalle pasta – bowtie pasta holds the dressing nicely.
  • 1/2 cup sour cream – gives the salad creaminess; I prefer full-fat.
  • 1/4 cup mayonnaise – adds richness without overpowering flavors.
  • 1/4 cup white wine vinegar – brightens the salad; avoid over-pouring.
  • 2 tbsp fresh parsley chopped – freshness lifts the dish.
  • 1 tbsp chives chopped – subtle oniony flavor, perfect garnish.
  • 1 tbsp soy sauce – secret umami booster in the dressing.

Method
 

  1. Slice onions thinly and cook them on low in olive oil. Stir occasionally and sprinkle salt. During the last minute, add garlic and cook until fragrant.
  2. Boil a large pot of salted water and cook farfalle pasta according to package directions. Drain and allow it to cool slightly before combining with the dressing.
  3. In a bowl, mix sour cream, mayo, white wine vinegar, parsley, and soy sauce. Adjust thickness with cooled pasta water if needed. Taste and tweak until perfectly balanced.
  4. Fold the pasta into the dressing gently. Save some caramelized onions for topping. Mix well so every piece is coated without mashing the pasta.
  5. Top with remaining onions, chives, parsley, and a crack of black pepper. Enjoy chilled or at room temperature.

Notes

  • I always cook onions slowly—it’s worth the patience.
  • Taste the dressing before adding to pasta; adjust vinegar or soy sauce as needed.
  • Reserve a few onion strands for garnish; it looks pretty and adds flavor.
  • I like to chill the salad for an hour; it enhances the flavors.
  • Don’t overcook pasta; al dente texture works best.