Description
This French Onion Pasta Salad is a creamy, savory side dish perfect for summer gatherings. It features tender rotini pasta tossed with caramelized onions, a tangy sour cream and mayonnaise dressing, Swiss cheese, and fresh green onions, garnished with parsley for a burst of color and flavor.
Ingredients
Scale
Pasta
- 12 oz rotini or fusilli pasta
Caramelized Onions
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
Dressing
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
Add-Ins and Garnish
- 1 cup shredded Swiss cheese
- ½ cup chopped green onions
- Optional: ¼ cup chopped parsley for garnish
Instructions
- Cook Pasta: Cook the rotini or fusilli pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Set aside to cool.
- Caramelize Onions: In a large skillet over medium heat, heat the olive oil. Add the thinly sliced onions, sugar, salt, and black pepper. Cook while stirring occasionally for 20 to 25 minutes until the onions become caramelized and golden brown. Remove from heat and allow to cool.
- Prepare Dressing: In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, onion powder, garlic powder, and Worcestershire sauce until smooth and well combined.
- Combine Salad: Add the cooled caramelized onions, cooked pasta, shredded Swiss cheese, and chopped green onions into the bowl with the dressing. Toss everything gently until all ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 1 hour to allow flavors to meld. Before serving, garnish with chopped parsley if desired.
Notes
- You can substitute Greek yogurt for the sour cream for a tangier flavor.
- For extra depth of flavor, add a few dashes of French onion soup mix to the dressing.
