Copycat Ruby Tuesday Pasta Salad

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If you ever enjoyed the creamy pasta salad from the Ruby Tuesday salad bar, this copycat version will taste very familiar. Tender rotini, sweet green peas and savory diced ham are coated in a rich, tangy ranch dressing made with mayonnaise, buttermilk, ranch seasoning, garlic salt and black pepper. It uses just seven simple ingredients, takes about 20 minutes to make, and gets even better after a night in the fridge.

This is my go to pasta salad for potlucks and family cookouts, because everyone seems to love it and it is so easy to make ahead. For more creamy pasta salads, try my deviled egg pasta salad or a classic creamy macaroni salad.

This is a homemade copycat recipe inspired by the restaurant favorite. It is not an official recipe and is not affiliated with Ruby Tuesday.

Why You Will Love This Copycat Pasta Salad

• Just like the salad bar favorite. Creamy, tangy and packed with ranch flavor.
• Only seven ingredients. Pantry staples plus ham and frozen peas.
• No chopping vegetables. Frozen peas thaw right in the salad.
• Feeds a crowd. A pound of pasta makes enough for 10 to 12 side servings.
• Make ahead friendly. The flavors blend beautifully overnight.

Ingredients You Will Need

Here is what goes into this creamy, classic pasta salad. Exact amounts are in the recipe card below.

• Rotini pasta: the spirals hold onto all that creamy dressing. Tri color rotini adds extra color.
• Mayonnaise: the base of the dressing and the source of that signature creamy texture.
• Buttermilk: adds tang and loosens the dressing so it coats every piece of pasta.
• Dry ranch seasoning: brings bold, herby flavor with almost no effort.
• Garlic salt: adds savory depth and a gentle garlic kick.
• Black pepper: balances the richness with mild heat.
• Frozen peas: sweet and colorful. No cooking needed, just stir them in frozen.
• Diced ham: adds a hearty, savory bite that pairs perfectly with the ranch dressing.

How to Make Copycat Ruby Tuesday Pasta Salad

1. Cook the pasta

Bring a large pasta pot of salted water to a boil and cook the rotini until it is just tender, about 1 minute past al dente. Pasta firms up in the fridge, so slightly softer pasta gives the best texture for a creamy salad. Drain in a colander and rinse with cold water until completely cool, then shake off the extra water.

2. Whisk the ranch dressing

In a large glass mixing bowl, whisk together the mayonnaise, buttermilk, ranch seasoning, garlic salt and black pepper with a small whisk until smooth. The dressing should be pourable and a little thinner than you expect, because the pasta will soak some of it up.

3. Dice the ham

Cut the ham into small, bite sized cubes, about the same size as the peas. A sturdy cutting board and a sharp knife make quick work of it. You can also buy pre diced ham to save time.

4. Combine everything

Add the cooled pasta, frozen peas and diced ham to the dressing. Stir until everything is evenly coated. The frozen peas will help chill the salad and will thaw perfectly in the fridge.

5. Chill and serve

Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor. Stir well before serving. If it looks a little dry, add a splash of buttermilk or a spoonful of mayonnaise to bring back the creaminess.

Tips for the Best Creamy Pasta Salad

• Cook the pasta a bit softer. Chilled pasta firms up, so a little extra cooking keeps it tender.
• Rinse the pasta well. Removing surface starch stops the salad from getting gluey.
• Make extra dressing. Reserve a little to stir in right before serving.
• Use real buttermilk. It gives the dressing its signature tang.
• Chill overnight if you can. The ranch flavor becomes deeper and more balanced.

What Makes This Taste Like the Restaurant Version?

The salad bar version is loved for its simple, creamy flavor, and the key is the dressing. Ranch seasoning gives it that familiar herby taste of dill, garlic, onion and parsley. Buttermilk adds a gentle tang and makes the dressing smooth and pourable, which is what helps it cling to every spiral of rotini. Garlic salt boosts the savory flavor, and a good amount of black pepper keeps it from tasting too rich. Sweet peas and salty ham add contrast in every bite. Letting the salad chill overnight is the final secret, because the pasta absorbs the ranch flavor and the dressing thickens into that classic creamy coating.

No Buttermilk? Easy Substitutes

If you do not have buttermilk on hand, you can make a quick substitute. Stir 1 tablespoon of lemon juice or white vinegar into a cup of regular milk and let it sit for 5 to 10 minutes until slightly thickened. You can also thin plain yogurt or sour cream with a little milk until it is pourable. Both options give a similar tang. For a richer dressing, replace some of the buttermilk with sour cream. Just keep in mind that a thicker dressing will need a little more liquid to coat the pasta evenly.

Choosing the Best Ham

Because ham is the main protein in this salad, the type you choose makes a real difference. A thick slice of deli ham or leftover baked ham gives the best flavor and texture, since you can cut it into neat cubes. Pre diced ham from the grocery store is a great time saver and works perfectly. Smoked ham adds a deeper, slightly smoky flavor that pairs nicely with ranch, while honey ham gives a touch of sweetness that complements the peas. If you are watching sodium, look for a reduced sodium ham and use a little less garlic salt in the dressing. Leftover holiday ham is ideal here, and this salad is one of the best ways to use it up after Easter or Christmas.

Why Rotini Is the Best Shape

Rotini is the classic choice for this salad for a good reason. Its tight spirals create lots of little pockets and ridges that trap the creamy ranch dressing, so every bite is full of flavor. It is also sturdy enough to hold its shape after chilling overnight, and it is just the right size to pair with peas and small cubes of ham. Tri color rotini, made with spinach and tomato, adds a pop of color that looks great on a buffet table. If you do not have rotini, fusilli is the closest match, and small shells or elbows are good options too.

Easy Variations

• Add cheese: stir in cubed cheddar or shredded Colby Jack.
• Bacon ranch: replace the ham with crispy crumbled bacon.
• Chicken ranch: use diced rotisserie chicken instead of ham.
• Extra veggies: add diced celery, bell pepper, cherry tomatoes or broccoli.
• Lighter: use half Greek yogurt and half mayonnaise.
• Homemade ranch seasoning: mix dried parsley, dill, garlic powder, onion powder, salt and pepper.

What to Serve It With

This creamy pasta salad is a perfect side for burgers, grilled chicken, pulled pork and fried chicken. Serve it next to my honey BBQ chicken bites or grilled Hawaiian BBQ chicken for an easy summer dinner. At a potluck, it goes well with a fresh marinated cucumber, tomato and onion salad to balance the creaminess.

Make Ahead and Storage

• Make ahead: prepare it up to 24 hours before serving.
• Fridge: store in an airtight container or glass meal prep containers for up to 4 days.
• Refresh: stir in a splash of buttermilk or a spoonful of mayo if it thickens too much.
• Freezer: not recommended. Mayonnaise based dressings separate when frozen.
• Food safety: keep it chilled and do not leave it out more than 2 hours, or 1 hour on a hot day.

Making It for a Crowd

This recipe makes a big batch, about 10 to 12 side servings, and it is easy to double for large gatherings. Cook the pasta in batches if needed so it does not stick together, and mix everything in your largest bowl. Plan on about 3/4 cup per person. Make it the day before and keep a small container of extra dressing to stir in before serving. On a hot day, set the serving bowl over a tray of ice so it stays cold and creamy.

Is This Pasta Salad Healthy?

This is a creamy, comforting side meant for sharing. Ham adds protein and peas bring fiber and vitamins. To lighten it up, use light mayonnaise or half Greek yogurt, choose lower sodium ham, and add extra vegetables. Whole wheat or protein pasta also adds fiber. Each serving of this recipe has about 360 calories.

Common Mistakes to Avoid

• Undercooking the pasta. It becomes too firm and chewy once chilled.
• Adding warm pasta to the dressing. It can make the mayonnaise oily.
• Using too little dressing. The pasta absorbs a lot, so be generous.
• Serving it right away. A few hours in the fridge makes a big difference.

Frequently Asked Questions

What is in Ruby Tuesday pasta salad?

The copycat version uses rotini pasta, mayonnaise, buttermilk, ranch seasoning, garlic salt, pepper, frozen peas and diced ham.

Do I need to cook the frozen peas?

No. Add them frozen. They thaw in the fridge and help chill the salad.

Can I make this pasta salad the day before?

Yes. It tastes even better the next day. Stir in a little extra buttermilk before serving if needed.

How long does it last in the fridge?

It keeps for up to 4 days in an airtight container.

Can I use a different pasta shape?

Yes. Shells, elbows, bow ties or penne all work well.

Can I use bottled ranch dressing?

Yes. Use about 1 1/2 cups of bottled ranch, and thin it with a little milk if needed.

A Salad Bar Favorite at Home

This copycat Ruby Tuesday pasta salad is creamy, simple and always a hit. It is easy to make ahead and perfect for any gathering. If you make it, leave a star rating and a comment below, and save it to your Pinterest potluck recipes board.

Nutrition Per Serving

Nutrient	Amount
Calories	360 kcal
Protein	10 g
Carbohydrates	32 g
Fat	21 g
Saturated Fat	4 g
Fiber	2 g
Sugar	3 g
Sodium	760 mg

Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.