Ruby Tuesday Pasta Salad Duplicate

Ruby Tuesday’s spaghetti salad, cooked from scratch. Rotini pasta, chopped ham, peas, and green pepper create the ideal summer side dish! Bring a pitcher of raspberry ros sangria as well as the fixings for some grilled peaches.

In general, I am not a fan of chain restaurants. I love for discovering small hole-in-the-wall cafés, family-run eateries, and places that exclusively utilize food farmed locally.

Yet there are a few exceptions, and one of them is the Ruby Tuesday salad bar. I adore their salad bar, sweet mama.

On my initial pass, I heap olives, an egg, peas, peppers, carrots, and a smidgeon of lettuce on top of everything. But on my second pass, I add the fruit salad and pasta salad.

I can’t get enough of the pasta salad; I’m not sure what it is about it that makes it so appealing to me.

The Ruby Tuesday nearest to me is, well, not even close. I had a terrible yearning for pasta salad lately, and my sole aim was to create a knockoff recipe (I know, youre shocked).

And although it may not be perfectly accurate, it is quite near.

Tips for making copycat Ruby Tuesday pasta salad

You just need eight ingredients, most of which you probably already have on hand:

  • Rotini is a kind of pasta.
  • Ranch seasoning
  • Mayonnaise
  • Green chili pepper
  • Ham
  • Peas in the freezer
  • Salt
  • Pepper

2 Tablespoon kosher salt. Be sure to salt the water in which you’re cooking the pasta. 1 pound of pasta (as used in this recipe) plus at least 1

Cook the pasta until it is just beyond al dente. You don’t want it to be mushy from overcooking, nor do you want it to be rough from not cooking it long enough.

After cooking, be sure to rinse the pasta in cold water. If you rinse it with cold water, it will stop cooking further, so taste it before you remove it from the fire.

In terms of the cold water rinse, the spaghetti does not need to be chilled before dressing. In fact, you’d be doing yourself a disservice if you did! You want to put together the salad with all of the ingredients as soon as possible so that it can absorb all of the flavors.

Does it matter what brands I use?

Not really, in general. Use whichever ranch dressing and mayonnaise brands you choose or have on hand.

For what it’s worth, my go-to condiments are Hellman’s Genuine Mayonnaise and Hidden Valley Ranch.

What kind of ham should I use?

I usually purchase packages of boneless ham steaks from Boars Head and dice them. Each 8-ounce packet contains about 2 cups chopped ham.

Nevertheless, if you happen to have a freshly cooked ham on hand, you may totally use it!

Do I have to use rotini pasta?

Yes, to get as near to the original recipe as possible!

Outside of that, though, absolutely not. You might also use another short pasta form, such as fusilli, penne, cavatappi, or elbow macaroni. Your pals are nooks and crannies! Just be sure to use dried spaghetti rather than fresh since it holds up better in pasta salads.

Chilling is essential for the flavor

The most difficult aspect of this recipe is waiting for it to cool before diving in. I also despise waiting.

Several people have said that it didn’t taste quite right when they tasted it before cooling it in the fridge, and you’re totally correct.

The flavors don’t merge together perfectly until it’s been in the fridge for at least an hour. The good news is that the wait was well worth it!

Additionally, it’s so simple to create a large amount to serve during a summer party, and it can be made ahead of time so you can focus on other essential things the day of the party, such as décor, music, and inflating pretzel-shaped pool floats.

what? Is that just me? Fine.

Copycat Ruby Tuesday Pasta Salad

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Prep Time: 20mins
Cook Time: 10mins
Total Time: 1hr30mins
Servings: 8servings
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


My homemade, copycat version of Ruby Tuesday’s pasta salad – rotini pasta, diced ham, peas and green pepper make for the perfect side dish for a summer party! Don’t forget to bring a pitcher of raspberry rosé sangria and the ingredients for some grilled peaches, too.


  • a big pot
  • Colander
  • blending bowls
  • Spoon made of wood


  • 1 pound of rotini pasta
  • 1 cup of ranch dressing
  • cupmayonnaise
  • 1teaspoonsalt
  • 1 tsp black pepper
  • 1 diced green bell pepper (about 1 cup)
  • 2 cups cooked and diced sham (about 1-8 ounce ham steak)
  • a cup of frozen peas


  • Cook the pasta according to the package instructions, then drain and rinse under cool water. Put aside to cool fully.
    1 lb rotini pasta
  • 2 tsp. black pepper
    1 teaspoon salt, 2 cups mayonnaise 1
    Combine ranch dressing, mayonnaise, salt, and pepper in a large mixing basin.
    1 quart ranch dressing
  • 2 cup peas, frozen

    Stir in the green pepper, ham, and peas. Stir in the spaghetti until well combined.
    2 cups ham, 1 green bell pepper

  • Place the bowl in the refrigerator to cool fully.
  • Enjoy when cold!


  • Rinse the pasta in cold water once it has finished cooking; this will halt the cooking process entirely and allow it to cool more rapidly.
  • In the comments, people have made some AMAZING ideas, including some from actual former Ruby Tuesday workers. If you want to make something more real, look into them. I’m not adding them in my recipe card since it wasn’t my idea, I like my version as is, and I don’t want to give away their secrets without giving them credit.

Nutrition Facts

Calories: 547kcal | Carbohydrates: 47g | Protein: 16g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1128mg | Potassium: 304mg | Fiber: 3g | Sugar: 3g | Vitamin A: 159IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg

The recipe was first published in June 2015 and was updated in April 2019 with additional photos.


Should you let pasta cool before making pasta salad?

There’s no need to wait until the spaghetti has cooled fully before adding the dressing. In fact, you’re losing out on an even more delectable pasta salad if you do. Follow this advice: Mix the spaghetti with approximately two-thirds of the dressing while it’s still warm, then finish with the rest before serving.

Why is my pasta salad not creamy?

If you don’t cook it long enough, the pasta will lose its grip on the dressing and dry up. If you overcook the pasta, it will become mushy and disgusting. If you cook the pasta correctly, your macaroni salad will remain deliciously creamy.

Why does mayo disappear in pasta salad?

It’s possible that the spaghetti isn’t absorbing as much mayonnaise as it seems. Mayonnaise may sink to the bottom of a pasta salad. Toss the salad from the bottom to disperse any mayonnaise that has accumulated.

Is it better to make pasta salad the night before?

Yes! I really suggest cooking this 8 to 12 hours ahead of time to let the flavors to develop. Just store in an airtight jar in the refrigerator. Before serving, give it a thorough toss so the dressing doesn’t settle at the bottom of your bowl.

Do you rinse pasta after boiling for pasta salad?

Spaghetti should never, ever be washed before serving heated. The starch in the water is what makes the sauce stick to the pasta. Only rinse your pasta if you’re intending to use it in a cold dish, such as a pasta salad, or if you’re not going to use it right away.

Why do you rinse pasta for pasta salad?

Rinsing your pasta also pauses the cooking process, ensuring that it isn’t overdone and mushy. By removing the starchy film from the pasta, you ensure that it will not stay together or clump when mixed with the other salad components and dressing.

What if I put too much mayo in my pasta salad?

How do you deal with too much mayonnaise in macaroni salad? The simplest way to cure too much mayo in macaroni salad is to add more items to balance the quantity of dressing—macaroni is the obvious choice, but hard-boiled eggs, more cheese, and vegetables are all options.

Should I salt the water for pasta salad?

It is usually necessary to salt the water… But, it is much more crucial to be liberal with pasta salads. While cooking pasta, seasoning the water with salt enhances the taste of the pasta.

How do you keep pasta from sticking to cold pasta salad?

Next, drain the pasta, spread it out on a baking sheet, sprinkle with extra-virgin olive oil, and set it aside to cool. Spreading it out on a baking pan enables it to cool quickly and minimizes overcooking, while the olive oil keeps the spaghetti from sticking.

How do you reduce the vinegar taste in pasta salad?

The inclusion of a sweet ingredient should be enough to counteract the additional vinegar, but Taste of Home suggests adding baking soda if the taste is still wrong. Baking soda makes vinegar more alkaline, and you only need a sprinkle of it — too much will contribute to an unpleasant flavor.

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