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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 they become soft and golden brown. During the last minute of cooking the onions, add in the minced garlic cloves and cook until fragrant. The whole process usually takes about 45 minutes.
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.
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.
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!