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)
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
