A homemade version of Ruby Tuesday’s beloved pasta salad, featuring rotini pasta, peas, and green bell peppers, all tossed in a creamy ranch and mayonnaise dressing—perfect for a light and refreshing dish. This easy-to-make salad is ideal for potlucks, picnics, and family gatherings.

Why You’ll Love This Recipe

Quick and Easy – Ready in just 30 minutes with minimal prep.
Creamy and Flavorful – A perfect balance of creamy ranch and fresh vegetables.
Vegetarian-Friendly – No meat, but still packed with taste and texture.
Perfect for Make-Ahead Meals – Tastes even better after chilling in the fridge.
Great for Any Occasion – Ideal for picnics, barbecues, or meal prep.

Ingredients

1 pound rotini pasta
1 cup ranch dressing
½ cup mayonnaise
1 teaspoon salt
½ teaspoon black pepper
1 green bell pepper, diced (about 1 cup)
¾ cup frozen peas
¼ cup shredded carrots (optional, for extra crunch)

Directions

Cook the Pasta: Prepare the rotini pasta according to the package instructions. Once cooked, drain and rinse with cold water to cool. Set aside until completely cooled.
Prepare the Dressing: In a large bowl, combine the ranch dressing, mayonnaise, salt, and black pepper. Mix until well combined.
Combine Ingredients: Add the diced green bell pepper, peas, and shredded carrots (if using) to the dressing. Stir to combine. Then, add the cooled pasta and mix until all ingredients are evenly coated.
Chill: Cover the bowl and refrigerate until ready to serve.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Calories per Serving: Approximately 460 kcal

Variations

Add Protein: Toss in grilled chicken, bacon bits, or cubed ham for a heartier salad.
Cheese Boost: Add shredded cheddar cheese or crumbled feta for extra flavor.
Gluten-Free Option: Use gluten-free pasta instead of rotini.
Spicy Twist: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
Extra Veggies: Mix in cherry tomatoes, cucumbers, or red onions for more color and crunch.

Storage & Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Not recommended, as the dressing may separate.
Serving Tip: Stir well before serving, as the dressing may settle at the bottom.

FAQs

Can I make this pasta salad a day ahead?

Yes! In fact, the flavors meld together better after a few hours in the fridge.

What type of pasta works best for this recipe?

Rotini is ideal because its shape holds the dressing well, but you can use penne, bowtie, or macaroni.

Can I use homemade ranch dressing?

Absolutely! Homemade ranch will enhance the flavor even more.

Can I use Greek yogurt instead of mayonnaise?

Yes, Greek yogurt is a great substitute for a lighter version of this dish.

How do I keep the pasta from getting mushy?

Cook the pasta al dente and rinse with cold water immediately after draining.

Can I add more vegetables to this salad?

Of course! Try adding cucumbers, cherry tomatoes, or red onions for more variety.

What can I serve with this pasta salad?

It pairs well with grilled chicken, burgers, or as a side dish for a barbecue.

Can I make this vegan?

Yes, use vegan ranch dressing and mayonnaise for a completely plant-based version.

What if my pasta salad is too dry?

Simply add a little extra ranch dressing or mayonnaise before serving.

Can I use fresh peas instead of frozen?

Yes, fresh peas work well, but make sure to blanch them first for the best texture.

Conclusion

This Ruby Tuesday Pasta Salad is a creamy, flavorful, and refreshing dish perfect for any occasion. Whether you’re preparing it for a summer picnic, a potluck, or just as a meal prep option, this easy-to-make salad will be a crowd-pleaser. Give it a try and enjoy a homemade version of a restaurant favorite!

Ruby Tuesday Pasta Salad

Author: Chef Clara
Total Time: 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A homemade take on Ruby Tuesday’s pasta salad with rotini, peas, and bell peppers in a creamy ranch-mayo dressing—perfect for any gathering!

Ingredients

Scale

1 pound rotini pasta
1 cup ranch dressing
½ cup mayonnaise
1 teaspoon salt
½ teaspoon black pepper
1 green bell pepper, diced (about 1 cup)
¾ cup frozen peas
¼ cup shredded carrots (optional, for extra crunch)

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Instructions

Cook the Pasta:
- Prepare the rotini pasta according to the package instructions.
- Drain and rinse with cold water to cool completely. Set aside.
Prepare the Dressing:
- In a large bowl, combine the ranch dressing, mayonnaise, salt, and black pepper.
- Mix until well combined.
Combine Ingredients:
- Add the diced green bell pepper, peas, and shredded carrots (if using) to the dressing. Stir to combine.
- Add the cooled pasta and mix until all ingredients are evenly coated.
Chill:
- Cover the bowl and refrigerate until ready to serve.

Notes

For a tangier flavor, add a squeeze of lemon juice to the dressing.
Substitute Greek yogurt for mayonnaise for a lighter version.
Make ahead and refrigerate overnight for the best flavor.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American