French Onion Pasta Salad

French onion dip x pasta salad. YEAAAAAH BABY.

I was a little worried about it being to thick and creamy so I decided to thin out the dressing with white wine vinegar and a secret ingredient, soy sauce. The thin texture of these liquids helped a ton!! If you want your sauce to be even more thin, you could add in some cooled off pasta water 1 tbsp at a time until it reaches desired texture.

What you need:

• 2 onions, I used white onions
• 3 tbsp evoo
• 1/4 tsp salt
• 2-3 garlic cloves
• 3/4 lb farfalle pasta (a little more than half a standard sized box)
• 1/2 cup sour cream
• 1/4 cup mayo
• 1/4 cup white wine vinegar
• 2 tbsp fresh chopped parsley 
• 1 tbsp chopped chives
• 1 tbsp soy sauce

What to do:

1. Slice up the onions super thin and cook them on low in a skillet with olive oil until caramelized. Season with a little salt and stir on and off every 3-5 minutes until the become soft and golden brown. During the last minute of cooking the onions, add in the minced garlic cloves and cook until fragrant. The while process usually takes about 45 minutes. I know, a labor of love..but so worth it!​
2. While the onions are caramelizing, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain the pasta once it's done and let cool before adding to the pasta salad dressing.
3. Next, make the pasta salad dressing by combining the sour cream, mayo, white wine vinegar, chopped parsley and soy sauce. Taste test with potato chips if you have them! Feel free to adjust the thickness of the dressing with cooled down pasta water from the cooking farfalle. *I saved a few onion strands for topping the dish, looked prettier that way!
4. Top the dish with reserved caramelized onions, parsley leaves and fresh cracked black pepper. It's good at room temp or chilled - can be kept in the fridge for a couple of days!