Description
Born from childhood snack raids and grown-up cravings, this pasta salad is a creamy, savory twist on everyone’s favorite party dip. It’s rich yet tangy, full of caramelized onion magic, and perfect for BBQs, potlucks, or sneaky fridge forks at midnight. One bite and you’ll know—this isn’t your average pasta salad.
Ingredients
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2 white onions, thinly sliced
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3 tbsp olive oil
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¼ tsp salt
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2–3 garlic cloves, minced
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¾ lb farfalle pasta
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½ cup sour cream + ¼ cup mayo
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¼ cup white wine vinegar
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1 tbsp soy sauce (or tamari)
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2 tbsp chopped parsley + 1 tbsp chives
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Salt & pepper to taste
Instructions
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Caramelize onions: In a skillet over medium-low heat, cook onions with oil and salt for 25–30 mins, stirring every 5 mins. Add garlic in last 2 mins. Cool completely.
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Boil pasta: Cook in salted water until al dente. Drain, rinse with cold water, and toss with 1 tsp olive oil.
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Make dressing: Whisk sour cream, mayo, vinegar, soy sauce, parsley, and chives until smooth.
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Mix salad: Combine pasta, onions, and dressing. Stir gently with a rubber spatula.
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Chill: Refrigerate for at least 30 minutes before serving. Garnish with extra herbs.
Notes
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Don’t rush the onions—golden = flavor.
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Chill before serving to let flavors bloom.
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Add crushed chips on the side for fun!
- Prep Time: 15 min
Nutrition
- Calories: 350 per serving
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 42g
- Protein: 7g