Onion Pasta Salad (Printer-Friendly Layout)
Chilled farfalle pasta is loaded up with caramelized onions and a creamy herby dressing for tons of flavor.
# Ingredients You'll Need:
→ Onion Mix
01 -
2–3 cloves garlic, chopped up small
02 -
1/4 teaspoon sea salt, fine
03 -
3 tablespoons good olive oil
04 -
2 medium white onions, sliced thin
→ Pasta & Sauce
05 -
1 tablespoon light soy sauce
06 -
2 tablespoons parsley, chopped up fresh
07 -
60 millilitres white wine vinegar
08 -
1 tablespoon fresh chives, diced small
09 -
120 millilitres sour cream
10 -
340 grams bow-tie pasta
11 -
60 millilitres mayo
# Step-by-Step Instructions:
01 -
Once your pasta and onions have cooled, toss both into the big bowl with your dressing. Hold back a little onion for topping later. Coat everything gently. Taste and fix the seasoning if you want.
02 -
Whisk sour cream, mayo, that vinegar, soy, chopped parsley, and chives in a large bowl till smooth. Want it thinner? Splash in the cooled pasta water a bit at a time till it’s just right.
03 -
Boil up a big pot of salted water. Toss in farfalle pasta. Cook until it’s just right—check your box. Save a bit of the cooking water, then drain. Let pasta cool fully.
04 -
Pour the olive oil into a skillet on low. Drop in onions and that pinch of salt. Give it a stir every few minutes so they get sweet and golden—takes around 45 minutes. Last minute, mix in the garlic and let it get fragrant.
05 -
Scatter leftover onions, more fresh parsley, and a few cracks of pepper on top. Serve cold or let it come up to room temp. Got leftovers? Fridge them for a couple of days.
# Extra Tips and Tricks:
01 -
A little of that saved pasta water can help things get creamy in the sauce.
02 -
Dip a chip in the dressing as a quick taste-test before mixing with the noodles.