Description
A creamy and savory French Onion Pasta Salad that combines perfectly caramelized onions, rotini pasta, and a rich dressing made of sour cream and mayonnaise. Topped with Gruyère and mozzarella cheese, this salad is ideal as a flavorful side dish perfect for summer gatherings or any occasion.
Ingredients
Scale
Pasta
- 12 ounces rotini pasta
Caramelized Onions
- 2 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Dressing
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
Cheese & Garnish
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Prepare the rotini pasta according to the package directions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process, then set aside to cool.
- Caramelize the Onions: In a large skillet over medium heat, heat olive oil and butter until melted and shimmering. Add the thinly sliced onions along with sugar, salt, and black pepper. Cook slowly, stirring frequently, for 20 to 25 minutes until the onions are deeply caramelized and golden brown. Stir in the dried thyme and allow the mixture to cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, and garlic powder until smooth and well combined.
- Combine Ingredients: Add the cooled pasta, caramelized onions, shredded Gruyère, and shredded mozzarella to the dressing. Toss all the ingredients together until everything is evenly coated with the creamy dressing.
- Chill and Serve: Refrigerate the assembled pasta salad for at least 1 hour to let the flavors meld. Before serving, garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- For extra depth of flavor, add a splash of beef broth to the onions while caramelizing.
- This salad can be made a day ahead and stored in the refrigerator to allow flavors to develop further.
- Swap Gruyère with Swiss cheese if needed for a similar flavor profile.
