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