Best Creamy Ruby Tuesday Pasta Salad Recipe You’ll Love

Ruby Tuesday Pasta Salad craving, yet you just can’t swing a trip to the restaurant? Oh, I get it. Happens to me all the time. You’re wandering your own kitchen, but all you want is that creamy, tangy, crunchy bowl of goodness from the salad bar. I was obsessed enough to recreate it at home, right down to the last sweet pea. For anyone who’s also eyeing new ideas for cookouts, my favorite chilled pasta dishes come in handy, like this chilled 4th of July pasta salad or this Southwest Cabbage Salad And hey, if you love a crispy twist, you’ve gotta check out air fryer pasta chips sometime. Anyway, let’s dig in to this crazy-delicious copycat salad that (honestly) might be even better when you make it yourself. No joke.

Why You Will Love This Ruby Tuesday Pasta Salad Recipe

For real, this pasta salad has pretty much everything I crave in a side dish. First off, it’s super creamy but never gloopy, you know? I swear, the tangy, just-sweet-enough dressing is so spot-on, you’ll think you swiped the bowl right off the salad bar. And it’s not fussy — you basically dump, toss, chill, and munch.

It’s way easier than it looks. You don’t need fancy chef skills. Promise. The flavors are so classic that even picky eaters get obsessed. More than once, folks have basically inhaled the whole bowl at my potlucks. Pretty sure it’s magic. And oh — it pairs with every cookout main, like burgers, ribs, even chicken. Southern “pasta salads” can move over for this one.

I mean, who could hate a dish you make ahead and serve cold, right? I even eat it outta the fridge, standing up, at midnight. Maybe that’s just me?

Key Ingredients

Alright. Here’s the thing about making the best Ruby Tuesday Pasta Salad at home: ingredients matter but don’t overthink it. You’ll need elbow macaroni for that signature look, and trust me, don’t sub it with shells. Mayonnaise is a must for creaminess, but a little sour cream adds tang and works wonders. Frozen peas, and shredded cheddar.

Celery adds crunch (I sometimes use extra because, yeah, I like crunch). I go heavy with black pepper, pop a pinch of sugar in the dressing for balance, and finish it off with green onion. Oh, and if you really wanna nail the “copycat” thing, make sure your pasta is fully cooled. Warm pasta ruins the vibe, I learned the hard way.

One bonus tip: grate your own cheese. The bagged stuff doesn’t melt into the creamy dressing and leaves weird clumps. Learned that by accident too.

How to Make the Best Ruby Tuesday Pasta Salad

If you can boil pasta, you can make this. Bring salted water to a boil, cook your elbows till they’re just soft (nothing mushy — nobody wants pasta mush), and dump them in a colander. Run ‘em under cold water. You don’t want any lingering warmth.

In a big mixing bowl, whisk together mayonnaise, sour cream, just a splash of milk, sugar, salt, and pepper. Taste it — I often sneak a spoonful right here. Next, toss in peas, celery, cheddar, and green onion. Fold in the pasta, then make sure it’s all combined and totally coated.

Here comes the boring part: cover that bowl and chill. Don’t be tempted to dig in right away. It NEEDS time in the fridge for everything to taste… well, right. Give it at least two hours. Four’s even better.

“I was shocked — this tastes exactly like Ruby Tuesday’s! We couldn’t even wait for dinner and kept sneaking bites from the fridge. 100 percent making it again for every cookout.” — Jordyn, reader from St. Louis

Tips for Making the Perfect Pasta Salad

I’ve screwed up enough bowls of pasta salad that I’ve learned a thing or two. So here’s my quick list:

• Use a deep bowl so you can really toss everything.
• Let pasta cool — seriously, it makes all the difference.
• Go heavy on cracked black pepper for real flavor.

Just these few tweaks and you’re golden. Honestly, that cool-down step matters more than you’d think!

Chilling is Essential for Flavor

Friends, do not skip this step. I know, it’s hard not to just sneak a forkful, but chilling is key to get those flavors to meld. When it comes out of the fridge, everything tastes like it belongs together. The peas pop, the creamy dressing soaks into the pasta just enough.

If you eat it right away, it’s kinda flat. After chilling? BAM. Hello, salad bar magic in your own kitchen. I once dropped the bowl in the fridge, covered it with a towel, and forgot about it overnight — the taste was unreal the next day. Try it and tell me I’m wrong.

Storage and Variations

This pasta salad is just as good the next day (maybe better). Store covered in the fridge for up to four days. If it gets a little dry, just stir in a spoonful of mayo before serving.

Want to mix it up? Swap the ham for turkey or leftover grilled chicken. Toss in extra veggies if you’ve got them. Sometimes I’ll add chopped pickles for a spark. If you’re anything like me and crave a little heat, a squirt of hot sauce or diced jalapeños changes everything. Even tried it once with shredded rotisserie chicken — oh, wow, game changer.

If you’re pasta-obsessed and want more inspiration, the creamy beef and bowtie pasta I make on weeknights is also a family staple. The main thing is, don’t be afraid to riff!

Common Questions

Can I use a different type of pasta?
Absolutely. But if you want that classic feel, elbows are best. Rotini or small shells work in a pinch.

Do I have to use ham?
Nope! You can use turkey, chicken, or skip the protein if you want it veggie-friendly.

Can I make this pasta salad in advance?
Oh, you should. It tastes best after a few hours in the fridge, so make it the day before your party if you want.

How do I keep the salad from drying out?
Stir in a spoonful of mayo right before serving if it looks a bit stiff.

Is this recipe gluten-free?
Not as written, but you could use gluten-free pasta. Wondering about ingredients? Here’s a guide to are eggs in gluten-free pasta if you’re curious.

Go Make This Creamy Ruby Tuesday Pasta Salad Now

Alright, pals, now you know how to make that Ruby Tuesday Pasta Salad at home, and honestly? It’s a lifesaver for any gathering. People rave about it — I wish I could hand you a fork through this screen. If you want okay pasta salad, grab a pre-made tub. But if you want a five-star restaurant dish? Just follow these steps and use fresh, simple ingredients.

By the way, I pulled a few little tips from this Ruby Tuesday Pasta Salad – The Country Cook and it helped a bunch. And if potato salad is your jam, the best loaded potato salad everyone will love is another crowd-pleaser. Hope you try this one soon and make it your own. Don’t overthink it — just make it, chill it, and let everyone fight for the last bite.

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