Copycat Ruby Tuesday Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 measuring spoon set
- 1 large spoon or spatula
Ingredients
- 16 ounce rotini pasta dry
- 1 tablespoon salt for pasta water
- 3/4 cup mayonnaise full-fat
- 1/4 cup sour cream full-fat
- 2 tablespoon granulated sugar
- 2 tablespoon apple cider vinegar
- 1 tablespoon lemon juice fresh
- 1/2 teaspoon salt fine
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup ham cooked and diced
- 1 cup peas frozen and thawed
- 1/2 cup celery finely diced
- 1/4 cup red onion finely minced
- 1/4 cup shredded carrot optional
- 2 tablespoon parsley fresh and chopped
Instructions
- Bring a large pot of water to a boil and season it with 1 tablespoon of salt.
- Add the rotini pasta and cook according to package directions until just al dente.
- Drain the pasta in a colander and rinse under cold water until completely cool, then drain very well.
- In a small mixing bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, lemon juice, salt, black pepper, garlic powder, and onion powder until smooth.
- In a large mixing bowl, combine the cooled pasta, diced ham, peas, celery, red onion, shredded carrot, and parsley.
- Pour the dressing over the pasta mixture and gently stir until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover the bowl tightly and refrigerate for at least 2 hours to allow flavors to meld.
- Before serving, stir the salad again and add a splash of milk or a spoonful of mayo if it seems too thick.
- Serve chilled and store any leftovers covered in the refrigerator.
Notes
For best flavor, make this salad earlier in the day or even the night before, since the pasta absorbs the dressing and the ham and veggies season the whole bowl over time. Be sure the pasta is well-drained and cool before adding the dressing so it doesn’t thin out. You can swap ham for turkey or chicken, or omit the meat for a vegetarian version, and adjust sweetness or tang by tweaking the sugar and vinegar to taste. If using frozen peas, just thaw and pat dry—no need to cook them. Stir gently so the rotini holds its shape, and add a bit more dressing or milk just before serving if the salad has thickened in the fridge.
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