Copycat Ruby Tuesday Pasta Salad

There’s something about a big bowl of pasta salad that just looks like a party—colorful rotini spirals coated in a creamy, tangy dressing, dotted with bright peas, vibrant bell peppers, and bits of savory ham.

This copycat Ruby Tuesday pasta salad is a cool, invigorating side dish that comes together quickly, making it perfect for weeknights, potlucks, or easy lunches.

It’s ideal for beginners and busy families, and it holds up beautifully for meal prep.

I still remember throwing this together before a last-minute game night, worried there wouldn’t be enough food.

One big chilled bowl hit the table, and within minutes everyone was asking for the recipe.

It’s that kind of dependable, crowd-pleasing dish you can rely on for Sunday suppers, cookouts, or when you just need something comforting in the fridge, ready to scoop.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers creamy, tangy flavor just like your favorite restaurant pasta salad
• Comes together quickly with simple, budget-friendly ingredients and basic equipment
• Stays delicious for days, perfect for make-ahead lunches or gatherings
• Easily customizable with different meats, extra veggies, or a vegetarian twist
• Kid-friendly, crowd-pleasing dish that pairs well with almost any main course

Ingredients

• 16 oz rotini pasta, dry — choose a sturdy brand so it holds up after chilling
• 1 Tbsp salt — for seasoning the pasta water well
• 3/4 cup mayonnaise, full-fat — for that classic, rich Ruby Tuesday-style dressing
• 1/4 cup sour cream, full-fat — adds tang and extra creaminess
• 2 Tbsp granulated sugar — balances the vinegar and lemon
• 2 Tbsp apple cider vinegar — provides mellow, fruity tang
• 1 Tbsp lemon juice, fresh — brightens the overall flavor
• 1/2 tsp fine salt — for seasoning the dressing
• 1/2 tsp ground black pepper — adds mild heat and depth
• 1/2 tsp garlic powder — gives gentle savory flavor without raw garlic bite
• 1/2 tsp onion powder — boosts onion flavor without extra moisture
• 1 cup cooked ham, diced — use good-quality, not overly salty ham
• 1 cup peas, frozen and thawed — no need to cook, just thaw and pat dry
• 1/2 cup celery, finely diced — adds crunch and freshness
• 1/4 cup red onion, finely minced — a little goes a long way for sharp flavor
• 1/4 cup shredded carrot (optional) — for color and a hint of sweetness
• 2 Tbsp fresh parsley, chopped — stir in at the end for fresh, herbal notes

Step-by-Step Method

Boil the Pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to season it well. Pour in the dry rotini pasta and stir. Cook according to package instructions until just al dente. Avoid overcooking so the pasta holds its shape in the salad.

Cool and Drain Thoroughly

Drain the cooked pasta in a colander immediately. Rinse under cold running water to stop cooking and cool completely.

Toss gently as you rinse to prevent sticking. Let the pasta drain very well so excess water doesn’t dilute the dressing. Set aside while you prepare the dressing and mix-ins.

Whisk the Creamy Dressing

In a small mixing bowl, add mayonnaise, sour cream, sugar, apple cider vinegar, and lemon juice. Sprinkle in the fine salt, black pepper, garlic powder, and onion powder.

Whisk until the mixture is completely smooth and emulsified. Taste and adjust for sweetness or tang by adding a touch more sugar or vinegar as desired.

Prep and Combine the Mix-Ins

On a cutting board, dice the cooked ham and finely chop the celery. Mince the red onion and shred the carrot if using. Roughly chop the fresh parsley.

In a large mixing bowl, add the cooled pasta, ham, peas, celery, red onion, carrot, and parsley. Gently toss to distribute ingredients evenly.

Dress and Chill the Salad

Pour the prepared dressing over the pasta mixture. Use a large spoon or spatula to fold everything together gently until well coated. Taste and adjust seasoning with more salt and pepper if needed.

Cover the bowl tightly and refrigerate for at least 2 hours to let the flavors meld and the pasta absorb the dressing.

Refresh and Serve Chilled

Before serving, remove the salad from the refrigerator and give it a good stir. If the dressing has thickened, add a splash of milk or an extra spoonful of mayonnaise and mix again.

Check the seasoning one last time. Serve the pasta salad well chilled, and keep any leftovers covered in the refrigerator.

Ingredient Swaps

• Use any short pasta (penne, bowties, shells) if rotini isn’t available.
• Swap ham with turkey, chicken, or salami—or omit entirely and add extra veggies for a vegetarian version.
• Greek yogurt can replace some or all of the mayonnaise/sour cream for a lighter salad; use plain yogurt plus a bit more sugar if it’s too tangy.
• Sub apple cider vinegar with white wine vinegar or red wine vinegar, and fresh lemon juice with bottled in a pinch.
• Replace peas with corn, diced bell pepper, or chopped cucumber if peas are unavailable or not preferred.

You Must Know

• Troubleshoot • If the pasta salad tastes flat after chilling: Add 1–2 teaspoons apple cider vinegar and a pinch (1/8–1/4 teaspoon) of salt, stir, and wait 5 minutes. Cold dulls acidity and salt, so re‑seasoning right before serving brightens flavor without making it too salty.
• Avoid • To keep the dressing from getting watery: Drain the pasta for at least 5 minutes and shake the colander until no drips remain; then spread the pasta on a tray or large plate for 5–10 minutes to steam off excess moisture. Excess water thins the creamy dressing and dulls the flavor.
• Make-Ahead • For best texture the next day: Reserve 1/4–1/3 cup of the dressing in the fridge and fold it in right before serving (especially if chilling 8–24 hours). The pasta continues to absorb sauce over time, and this “fresh” portion loosens and revives the salad.
• Swap • When changing the protein or making it vegetarian: Keep the total add‑ins (ham or turkey/chicken or extra veggies/cheese) around 2–2.5 cups for 16 ounces of pasta. Too many solids compared to dressing make the salad dry and hard to coat evenly.
• Scale • To double or halve the recipe accurately: For 4 servings, use 8 ounces pasta and halve all ingredients, keeping sugar and vinegar proportional (1 tablespoon each). For 16 servings, use 32 ounces pasta and double everything; chill in two shallow bowls so it cools evenly within about 1 hour.

Serving Tips

• Serve in a chilled glass bowl to keep the salad cold and invigorating.
• Pair with grilled chicken, burgers, or barbecue ribs for a hearty cookout spread.
• Offer as part of a salad bar with toppings like extra peas, cheese, and crumbled bacon.
• Spoon into lettuce cups or on a bed of greens for a lighter presentation.
• Pack in lidded containers for easy potluck, picnic, or weekday lunch servings.

Storage & Make-Ahead

This pasta salad keeps well in the fridge for up to 3–4 days in an airtight container.

It’s ideal to make a day ahead so the flavors fully develop.

Stir before serving and add a splash of milk or mayo if it thickens.

This dish doesn’t freeze well; the mayo dressing separates.

Reheating

This pasta salad is best chilled, but for a slightly warm version, gently heat small portions.

Low-power microwave in short bursts, covered oven dish at 300°F, or brief stovetop toss.

Ruby Tuesday Buffet Nostalgia

Sometimes I can still picture that Ruby Tuesday salad bar, glistening under the lights, with the big chilled bowls of pasta salad nestled in ice like hidden treasure.

I remember the little cloud of cold air that rolled up when I leaned in, the clink of tongs against metal, the hum of conversations drifting over from the booths.

You might remember it too: balancing a plate in one hand, plotting your path from lettuce to croutons, but secretly beelining for that creamy pasta.

I’d stand there, pretending to debate toppings, while loading a second scoop, the spiral noodles slick with glossy dressing, peas like sweet little bursts. Every bite tasted like permission to linger just a bit longer.

Final Thoughts

Give this Copycat Ruby Tuesday Pasta Salad a try and see how close it comes to your restaurant favorite!

Feel free to tweak the mix-ins or adjust the sweetness and tang to make it perfect for your own table.

Frequently Asked Questions

Can I Make This Pasta Salad Gluten-Free or Dairy-Free for Special Diets?

Yes, you can. I swap in gluten-free rotini, then use vegan mayo and sour cream. I still taste that creamy tang, hear peas tumble into the bowl, and remember friends praising it—no one missed the dairy.

How Can I Safely Serve This Salad at an Outdoor Picnic or Potluck?

I keep it chilled in a cooler with ice packs, shade the bowl, and serve small portions at a time. I watch the clock—after two hours in summer heat, I toss leftovers, however tempting.

Is This Recipe Suitable for Kids or Picky Eaters, and How Can I Adjust It?

Yes, it’s kid‑friendly, but I’d soften flavors for picky eaters. I’d skip onion, use tiny ham cubes, extra peas, a touch less vinegar, then chill it until the pasta turns silky, cool, and gently sweet.

Can I Scale This Recipe up for a Crowd or Down for Two People?

You can absolutely scale it. I simply double or triple everything for parties, picturing heaping, creamy spirals on a buffet. For two, I quarter amounts, savoring a chilled, peppery bowl on a quiet weeknight.

What Are Some Budget-Friendly Tips for Buying Ingredients for This Salad?

I’d buy store-brand pasta and mayo, frozen peas, and a small ham steak on sale. I’d grate my own carrots, skip parsley, and stretch leftovers; it’s amazing how simple thrift still tastes luxuriously creamy.