Description
French Onion Pasta Salad is a creamy, savory side dish featuring tender pasta tossed with slowly caramelized onions, a rich and tangy dressing, and a blend of Gruyère and mozzarella cheeses. Perfect for summer gatherings or potlucks, this salad offers a delightful balance of flavors and textures that’s satisfying and easy to prepare.
Ingredients
Scale
Pasta
- 12 ounces rotini or penne pasta
Caramelized Onions
- 2 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon sugar
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Dressing and Mix-ins
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely, then set aside.
- Caramelize Onions: In a large skillet over medium heat, add olive oil and butter. Once melted, add the sliced onions, sugar, and 1/2 teaspoon salt. Cook slowly, stirring often, for 20 to 25 minutes until the onions are deeply golden and caramelized.
- Add Thyme: Stir in thyme and cook for 1 additional minute, then remove from heat and allow the onions to cool.
- Prepare Dressing: In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, remaining 1/2 teaspoon salt, and black pepper.
- Combine Salad: Add the cooled pasta, caramelized onions, Gruyère, and mozzarella cheese to the dressing. Stir until evenly combined.
- Chill: Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld.
- Serve: Before serving, sprinkle with fresh parsley and adjust seasoning if needed.
Notes
- For extra depth of flavor, add a splash of beef broth to the onions while caramelizing and cook until fully absorbed.
- Swiss cheese can be substituted for Gruyère if desired.
- This salad tastes even better after chilling overnight.
