Ruby Tuesday Pasta Salad Recipe
Do you love the Ruby Tuesday salad bar? Their pasta salad is a fan favorite. This Ruby Tuesday Pasta Salad Recipe brings that taste home.
Equipment
- Large pot
- Large mixing bowl
- Colander
- Whisk
- Chef's knife.
- Cutting board
- Measuring cups
Ingredients
- 1 Lb Rotini Pasta
- 1 Cup Mayonnaise
- 1/2 Cup Buttermilk
- 1 Packet Dry Ranch Seasoning
- 1/2 Cup Green Bell Pepper
- 1 Cup Diced Ham
- 1/2 Cup Frozen Peas
- 1/2 Tsp Black Pepper
Instructions
- Fill your large pot with plenty of water. Add a pinch of salt to the water now. Bring the water to a full rolling boil.
- Add the rotini pasta to the boiling water. Cook the noodles until they are just tender. Do not let the pasta get too soft.
- Drain the pasta using your large colander. Rinse the noodles with very cold water. This stops the cooking process immediately.
- Grab your large mixing bowl for the dressing. Add the mayonnaise, buttermilk, and ranch seasoning. Whisk these until the mixture is very smooth.
- Dice your green peppers and ham into small bits. Add them to the bowl with the dressing. Pour in the frozen peas as well.
- Add the cooled pasta to the large bowl. Toss everything gently with a big spoon. Make sure every noodle is coated in sauce.
- Cover the bowl with plastic wrap or a lid. Place the salad in the fridge for one hour. This allows the flavors to meld together.
Notes
- Use full-fat mayonnaise for the best and richest flavor.
- Cook the pasta al dente so it stays firm.
- Rinse pasta well to remove all the excess starch.
- Let the salad chill before you serve it cold.
- Add a splash of milk if the dressing thickens.
- Chop the vegetables into very small, even-sized pieces.
- Use high-quality ranch seasoning for the best overall taste.
- Stir the salad again right before you serve it.