Creamy Ruby Tuesday Pasta Salad
This is the kind of pasta salad you grab a second scoop of before you even sit down. Rotini, smoky ham, sweet peas, and sharp cheddar all folded into a tangy, just-sweet-enough dressing that tastes exactly like the restaurant version.
It comes together in about 25 minutes and only gets better as it sits, so it is genuinely great for potlucks, cookouts, or a couple of lunches straight from the fridge.
Why This Copycat Gets It Right
The dressing is the whole secret. It leans creamy from mayo, sharp from a good amount of vinegar, and has just a pinch of sugar to round everything out without tasting sweet.
I tested a few ratios and this one hits the same bright, slightly tangy note you get at the table. The ham and peas do the same thing they do in the original, salty pops and little bursts of sweetness between the cheese and chewy pasta.
Ingredients
- 1 lb rotini pasta: the spirals catch every bit of dressing. Fusilli works, too.
- 8 oz cooked ham, diced small: a smoky deli ham is best here. Leftover baked ham is even better.
- 1 cup frozen green peas: thawed and drained. No need to cook them.
- 1 cup sharp cheddar cheese, diced small: you want the sharpness to stand up to the dressing.
- 1/2 cup mayonnaise: full-fat gives the richest texture.
- 1/4 cup white vinegar: plain distilled vinegar keeps the tang clean and bright.
- 2 tbsp sugar: just enough to soften the vinegar, no more.
- 1/2 tsp salt: plus more for the pasta water.
- 1/4 tsp black pepper
Variations / Substitutions
- Swap the ham: smoked turkey or even diced salami will work, just keep the salty, smoky note.
- Swap the peas: shelled edamame or tiny blanched broccoli florets are great if peas are not your thing.
- Swap the cheese: Monterey Jack or a mild Swiss will do, but sharp cheddar gives the right punch.
- Lighter dressing: you can use a light mayo. The salad will still taste good, just a little less rich.
- Add a little heat: a pinch of cayenne or a few dashes of hot sauce in the dressing wakes everything up nicely.
If you like this one, our creamy diner-style broccoli salad is right up the same alley.
How to Make Creamy Ruby Tuesday Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a boil. Add the 1 lb of rotini and cook according to the package directions, about 7 to 9 minutes, until just barely tender. You want a firm, al dente bite.
Drain it, rinse under cold water until cool, and shake off the excess. Spreading the pasta on a sheet pan for a few minutes helps it cool without clumping, but a good rinse in a colander works perfectly.
Step 2: Whisk the Dressing
In a small bowl, whisk together the 1/2 cup mayonnaise, 1/4 cup vinegar, 2 tbsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until the sugar dissolves completely. Taste it right now. It should be sharp and a little salty with only a whisper of sweetness.
If it feels too puckery, add another pinch of sugar. The dressing will mellow once it coats all the other ingredients.
Step 3: Fold Everything Together
Tumble the cooled pasta, the 8 oz of diced ham, the 1 cup of peas, and the 1 cup of diced cheddar into a large mixing bowl. Pour about two-thirds of the dressing over the top and fold gently with a big spoon or spatula until every piece of pasta looks coated.
Pause and check the creaminess. Add the rest of the dressing a little at a time, folding between additions, until it looks like the salad at the restaurant, glossy but not swimming.
Step 4: Toss and Serve the Salad
Cover the bowl and refrigerate for at least 30 minutes so the flavors can come together. Right before serving, give the whole thing another good toss to redistribute any dressing that settled at the bottom.
Pile the salad onto a big platter or scoop it into bowls and finish with a light sprinkle of black pepper. It will look creamy, studded with bright green peas and little pink cubes of ham, and taste exactly like the real thing.
Tips for Pasta Salad That Tastes Just Like Ruby Tuesday’s
- Cool the pasta completely before you add the dressing.: Warm pasta drinks up the dressing and turns the salad gummy. A cold rinse and a few minutes in the fridge does the trick.
- Use a good, smoky ham.: The ham carries a lot of the flavor. Thin deli ham is fine, but a thicker cut from the deli counter or leftover baked ham gives you more texture.
- Let it sit before you serve it.: Even 30 minutes in the fridge makes a real difference. The vinegar softens and everything starts tasting like one dish instead of separate ingredients.
- Refresh it later.: If the salad has been in the fridge overnight, stir in a spoonful of milk or a tiny splash of vinegar to bring the creaminess back.
Scaling it for a crowd:
| Servings | Rotini | Ham | Mayo | Vinegar |
|---|---|---|---|---|
| 6 to 8 | 1 lb | 8 oz | 1/2 cup | 1/4 cup |
| 12 to 16 | 2 lb | 16 oz | 1 cup | 1/2 cup |
| 18 to 24 | 3 lb | 24 oz | 1 1/2 cups | 3/4 cup |
Storing Leftovers
- Refrigerate: keep it in a sealed container for up to 4 days. The pasta will absorb some dressing, so give it a stir when you pull it out.
- Serve cold: this salad never needs heat. Just take it from the fridge, toss, and go.
- Refresh: if it looks dry after a day, stir in a small spoonful of milk or a tiny drizzle of vinegar, whichever the flavor seems to be missing.
What Goes Well with Creamy Pasta Salad
This salad shows up next to grilled mains all summer for good reason. Serve it beside a thick burger or a juicy grilled chicken breast, where the cool, tangy creaminess balances the char. Pulled pork or smoked ribs are another natural fit, the sharp vinegar in the dressing cuts right through the richness.
Frequently Asked Questions
Can I make this a day ahead?
Yes, and it honestly tastes better after an overnight rest. The dressing soaks into the pasta a bit and the ham and cheese settle into the flavor.
Why did my salad turn out dry?
Pasta keeps drinking moisture as it sits. Stir in a tablespoon or two of milk and a tiny splash of vinegar to bring the dressing back to life.
Can I use leftover glazed ham?
Definitely. The little bits of glaze add a subtle sweetness that plays well with the tangy dressing. Just dice it small.
How long can it sit out at a cookout?
Two hours is the safe limit on a warm day. Keep it in a bowl set into a larger bowl of ice if it will be outside longer than that.
Creamy Ruby Tuesday Pasta Salad
Ingredients
Method
- Cook the rotini in salted boiling water until al dente, drain, rinse with cold water, and let cool completely.
- Whisk the mayonnaise, vinegar, sugar, salt, and pepper together until the sugar dissolves.
- Fold the pasta, ham, peas, and cheddar together with the dressing, adding it gradually until the salad is well coated.
- Refrigerate for at least 30 minutes, then toss again right before serving.
