Which parts of a spring onion should I use in a pasta salad?

Question

The recipe I've got (Commonsense cooking, page 211) for a pasta salad lists spring onion (green onion/scallions) as an ingredient, but doesn't say which part to use. Should I be using the long, slender green tops, or the small white bulb, or both?

Answer 1

Using both is fine. I would reserve some of the green end to sprinkle on top for presentation. The white part is stronger so you may want to add it a little at a time.

Answer 2

Well if i was you i would taste both parts of the spring onion and decide what will work best with your other flavors, you will find they have a notable difference in taste and texture..i would go with the green part 99% of the time

Answer 3

You could also use Chives instead of spring onions. Green leaves of spring onions are mostly used for garnishing the pasta salads.

I use Chives mostly for the following reasons.

• Chives are less stronger in onion aroma
• Chive is tendor and has less pronounced onion flavor
• Less amount is required

Ofcourse both has their distinctive flavours and if you desire your dish should have the spring onion flavour then forget about Chives. Here what I mentioned is more for a garnishing/presentation point of view.