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Bowl of French onion pasta salad garnished with herbs and cheese.

French Onion Pasta Salad

A cozy and healthy French Onion Pasta Salad that combines caramelized onions, farfalle pasta, and a creamy dressing for a delightful dish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: French, Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

Essentials
  • 2 whole white onions, sliced very thin the star flavor
  • 3 tablespoons extra virgin olive oil for caramelizing and healthy fats
  • 1/4 teaspoon salt for seasoning the onions
  • 2–3 cloves garlic, minced added at the end of the onion-caramelizing step
  • 3/4 pound farafalle pasta bow-tie pasta
  • 1/2 cup sour cream can use low-fat
  • 1/4 cup mayonnaise for creaminess
  • 1/4 cup vinegar or white, apple cider
  • 2 tablespoons fresh chopped parsley for brightness
  • 1 tablespoon chopped chives mild onion note and color
  • 1 tablespoon soy sauce add savory depth
  • Freshly cracked black pepper to taste
Optional add-ons
  • 1 cup halved cherry tomatoes for color and vitamin C
  • 1 cup cooked, shredded chicken breast to increase protein
  • 1/2 cup diced cucumber for crunch and hydration
  • 1/4 cup grated Parmesan adds savory umami
  • Toasted walnuts or sliced almonds for texture and healthy fats
  • A few capers or sliced cornichons for a tangy bite
  • A sprinkle of smoked paprika or crushed red pepper if you like heat

Method
 

Prepare the onions
  1. Slice the 2 white onions very thin.
  2. Heat 3 tablespoons of extra virgin olive oil in a large skillet over low to medium-low heat.
  3. Add the sliced onions and sprinkle 1/4 teaspoon salt over them.
  4. Stir the onions every 3–5 minutes; expect about 40–50 minutes for deep, golden-brown caramelization.
  5. During the last minute of cooking, add the minced garlic and cook until fragrant.
  6. Once caramelized, remove the pan from heat and let the onions cool slightly.
Cook the pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the farfalle and cook according to package instructions until al dente.
  3. Reserve about 1/4 cup of the hot pasta cooking water, then drain the pasta and rinse under cool water.
  4. Let the pasta cool to room temperature.
Make the dressing
  1. In a bowl, whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup vinegar, 2 tablespoons parsley, 1 tablespoon chives, and 1 tablespoon soy sauce.
  2. Taste the dressing and adjust for balance if needed.
Assemble the salad
  1. Gently fold the cooled pasta with the dressing until evenly coated.
  2. Top with the caramelized onions, extra parsley leaves, and freshly cracked black pepper.
  3. Serve at room temperature or chilled.

Notes

Cook pasta al dente to keep a firmer texture and lower glycemic response. Add fresh herbs at the end to preserve their bright flavors. Use minimal oil for caramelizing to concentrate flavor without needing lots of fat.