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Copycat Ruby Tuesday Pasta Salad Recipe

Copycat Ruby Tuesday Pasta Salad

A creamy ranch-style rotini salad filled with sweet peas, crunchy carrots, red bell pepper, and red onion. Chill it before serving so the pasta absorbs the flavorful dressing.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces Tri-color rotini or fusilli
  • 1 cup Frozen green peas, thawed
  • 1/2 cup Finely shredded carrots
  • 1/2 cup Finely diced red bell pepper
  • 1/4 cup Finely diced red onion
Creamy Ranch Dressing
  • 1 cup Mayonnaise
  • 1/2 cup Sour cream
  • 1/4 cup Milk, plus more if needed
  • 1 packet, about 1 ounce Dry ranch seasoning mix
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Boil the tri-color rotini in salted water until just tender, following the package directions, usually 8 to 10 minutes. Do not overcook the pasta because it will soften more while chilling.
  2. Drain the pasta well, then rinse it under cold water to stop the cooking process. Let it drain completely so excess water does not thin the dressing.
  3. Whisk the mayonnaise, sour cream, milk, and dry ranch seasoning together until smooth. Stir in the salt and black pepper.
  4. Add the cooled pasta, thawed peas, carrots, red bell pepper, and red onion to a large bowl. Fold in the dressing until every spiral and vegetable is evenly coated.
  5. Cover the bowl and refrigerate for at least 1 hour, preferably 2 to 4 hours. Stir before serving and add a splash of milk if the salad has thickened.

Notes

Reserve a few tablespoons of dressing and stir it in just before serving because chilled pasta absorbs dressing as it rests. Store covered in the refrigerator and keep the salad cold when serving.