Description
A delicious twist on classic French onion soup transformed into a pasta salad.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/2 cup crispy fried onions
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Toss with olive oil to prevent sticking and set aside.
- In a skillet over medium heat, add the sliced onion. Sprinkle with sugar, salt, and pepper. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 15-20 minutes. Remove from heat and let cool.
- In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Mix until smooth.
- Add the cooled pasta, caramelized onions, shredded cheddar cheese, and chopped green onions to the bowl. Stir gently until everything is well coated.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving.
- Just before serving, sprinkle the crispy fried onions on top for added crunch.
Notes
- For a lighter version, substitute Greek yogurt for the mayonnaise.
- Add diced cooked chicken or bacon for extra protein and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg