Ingredients
- 8 ounces of rotini pasta
- 2 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 cup beef broth
- 1 tablespoon balsamic vinegar
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
Feel free to substitute the rotini with any pasta you have on hand, and for a lighter version, you can use Greek yogurt instead of sour cream. These swaps are a nod to my grandmother’s philosophy of cooking with what you have and making it your own.
Instructions
- Start by cooking the pasta according to package instructions. Once cooked, drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 30 minutes. This step reminds me of the patience my abuela taught me, allowing flavors to develop naturally.
- Add the beef broth and balsamic vinegar to the onions, stirring to deglaze the pan. Let it simmer until the liquid is mostly absorbed. Remove from heat and let cool.
- In a large bowl, combine the cooked pasta, caramelized onions, cherry tomatoes, feta cheese, and parsley.
- In a separate bowl, whisk together sour cream, mayonnaise, and Dijon mustard. Season with salt and pepper to taste.
- Pour the dressing over the pasta mixture, tossing gently to combine. Make sure every bite is coated with that creamy goodness.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International