Ruby Tuesday Pasta Salad (+Video)

Wanna ditch the ranch seasoning package? Instead, use 2 Tablespoons of some homemade ranch seasoning. Here’s a simple recipe you can use!

If you want the pasta salad to taste as close to the one you get at Ruby Tuesday’s, then you’re going to want to use buttermilk. However, if you’re out or don’t have time for the store, you can use regular milk. Just don’t use skim milk, it won’t turn out right.
I know you can add vinegar or lemon juice to milk to make a fake buttermilk but it doesn’t make the milk thicker. Real buttermilk is thick and rich. Adding lemon juice or vinegar to regular milk does not give you that same richness and thickness, it just makes it sour. So I’m not a fan of making the fake buttermilk. Just use plain milk instead.

For this copycat recipe, I highly recommend that you chill it for at least an hour. Chilling it allows the pasta salad to meld all the flavors together. However, if you don’t have the time, you can serve it right away. It may taste a little mayonnaise-y though, as it hasn’t had time to mix all the flavors together.

If you want to add some things to the dish, you can try bite size pieces of broccoli or cauliflower, maybe some green onions, crispy bacon bits, or chopped red onion too.
Updated to add: current Ruby Tuesday employees tell me the pasta salad now has diced green peppers as well. I don’t remember those being in there years ago but apparently they are now. So feel free to add in one diced green pepper if you enjoy those!

Yes! Again, this will change the flavor a bit, but it also may take the recipe to a whole new level in my opinion. If you’re wanting to add some cheese, try some fontina cheese, provolone, Swiss, diced cheddar cheese, or some shredded mozzarella cheese.
You could also try adding ¼ cup of grated parmesan to the sauce to really amp up the flavor.

No, rinsing the pasta is essential. It helps stop the pasta cooking process. If you skip it, you may end up with some mushy, overcooked pasta. I also recommend cooking it al dente anyway. You don’t want soggy pasta for this recipe and al dente pasta is just the right texture.

Yes, you can use other pasta shapes. Rotini is what is used in the Ruby Tuesday version, but you can also use farfalle, rigatoni, penne, spaghetti, cavatappi, etc. I would recommend smaller pasta shapes for this recipe.

I use frozen peas because they’ll thaw in the pasta salad as it hangs out in the refrigerator. Frozen peas thaw super quickly but they also help keep the salad cold. It also helps prevent having super mushy peas since they start out more firm while frozen.

Leftovers should be stored in an airtight container and kept in the refrigerator for up to 5 days. Just be sure to give the pasta salad a good stirring before you dish it out, to help it make sure it’s all well coated again. I don’t recommend freezing.