Copycat Ruby Tuesday Ranch Pasta Salad recipe

There are certain restaurant dishes that etch themselves into your culinary memory, becoming a benchmark for comfort and flavor. For many, Ruby Tuesday’s Ranch Pasta Salad was exactly that – a delightful, creamy, and satisfying side that often stole the show from the main course. I remember countless trips to their salad bar where that pasta salad was my first and most generous scoop. The perfectly cooked rotini, coated in a zesty, herby ranch dressing, studded with crisp broccoli, sweet peas, and savory bacon bits – it was a symphony of textures and tastes. When it vanished from their menu, a collective sigh was heard from its fans. That’s when my mission began: to recreate that beloved salad at home. After many (delicious) trials and errors, I believe this Copycat Ruby Tuesday Ranch Pasta Salad recipe captures the essence of the original, bringing back all those wonderful, nostalgic flavors right to your kitchen. It’s creamy, tangy, packed with goodies, and surprisingly easy to make. Prepare to be transported back to those salad bar glory days!

The Enduring Appeal: Why We Loved Ruby Tuesday’s Ranch Pasta Salad

Ruby Tuesday’s Ranch Pasta Salad wasn’t just another pasta salad; it was an icon of their salad bar, a dish that garnered a loyal following. Its popularity stemmed from a perfect storm of satisfying elements.

Firstly, the creamy and tangy ranch dressing was the star. It wasn’t just any ranch; it had a specific balance of creaminess, herby notes (dill, parsley, chives), and a zesty tang that perfectly coated the pasta and other ingredients. This dressing was robust enough to stand up to the pasta but not so overpowering that it masked the other flavors.

Secondly, the choice of pasta – rotini – was ideal. The spiral shape of rotini (meaning “twists” or “spirals”) is a master at trapping dressing in its nooks and crannies. Every bite ensured a generous coating of that delicious ranch, making it far superior to smoother pasta shapes for this type of salad.

Thirdly, the combination of add-ins offered a delightful textural and flavor contrast:

• Crisp Broccoli Florets: Provided a fresh, slightly bitter crunch that cut through the richness of the dressing.
• Sweet Green Peas: Added pops of sweetness and a tender texture.
• Savory Bacon Bits: Real, crispy bacon bits (not the artificial kind) contributed a smoky, salty, and umami depth that was utterly addictive.
• Shredded Carrots (Often Present): Sometimes, shredded carrots were part of the mix, adding a subtle sweetness and another layer of crunch and color.

Fourthly, it was a versatile and satisfying side dish. It paired well with almost anything, from grilled chicken and burgers to steak and seafood. It could also stand alone as a light lunch. Its heartiness made it more substantial than a simple green salad.

Finally, there was the nostalgia factor. For many, it was a taste of casual, enjoyable dining experiences. Recreating it at home isn’t just about making a salad; it’s about rekindling those pleasant memories and enjoying a beloved flavor profile once more. The desire to replicate this specific salad speaks volumes about its impact and deliciousness.

Deconstructing the Star: The Perfect Pasta for Ranch Salad

While the dressing is paramount, the pasta itself is the foundation. As mentioned, Ruby Tuesday typically used rotini, and for good reason.

• Rotini (The Original & Best Choice):
  • Shape Dynamics: Its tight corkscrew shape, with plenty of ridges and crevices, is unparalleled for holding onto creamy dressings like ranch. The dressing doesn’t just coat the outside; it gets trapped within the spirals, ensuring maximum flavor in every bite.
  • Texture: Rotini has a pleasant, slightly chewy texture when cooked al dente, which holds up well in a pasta salad without becoming mushy.
  • Bite Size: The individual spirals are a convenient bite size, making the salad easy to eat.
• Other Suitable Pasta Shapes (If Rotini Isn’t Available):
  • Fusilli: Very similar to rotini, often used interchangeably. It also has a spiral shape perfect for catching dressing.
  • Cavatappi (Cellentani): A larger, tubular corkscrew pasta. Its hollow center and ridges are excellent for holding dressing.
  • Medium Shells (Conchiglie): Their cup-like shape can scoop up dressing and smaller ingredients effectively.
  • Farfalle (Bow Ties): While not as effective at trapping dressing as spirals, their nooks and crannies still do a decent job, and they offer a fun visual appeal.
  • Penne Rigate: The ridges on penne rigate help the dressing adhere better than smooth penne.

Cooking Your Pasta to Perfection for Salad:
The key to any good pasta salad is perfectly cooked pasta.

1. Generously Salted Water: Bring a large pot of water to a rolling boil. Add a good amount of salt (about 1-2 tablespoons for a large pot). This seasons the pasta from within.
2. Al Dente is Non-Negotiable: Cook the pasta according to package directions until it is al dente – tender but still firm to the bite. You don’t want it mushy, especially since it will absorb some dressing.
3. Rinse with Cold Water: Once cooked, drain the pasta and immediately rinse it under cold running water. This serves two important purposes for pasta salad:
   • It stops the cooking process, preventing the pasta from becoming overcooked and soft.
   • It washes away excess surface starch, which helps prevent the pasta from clumping together as it cools and allows the dressing to coat it more evenly without becoming gummy.
4. Drain Thoroughly: After rinsing, ensure the pasta is drained very well. Excess water will dilute the dressing and make the salad watery. You can even gently pat it with paper towels if needed or let it sit in the colander for a few extra minutes.

The Heart of the Matter: Crafting that Signature Ranch Dressing

This is where the magic truly happens. Replicating that specific Ruby Tuesday ranch flavor requires a good balance of creamy, tangy, and herby notes. While a store-bought ranch can be used in a pinch, making it from scratch gives you the most control and often the closest result.

Key Components of a Copycat Ruby Tuesday Ranch Dressing:

• The Creamy Base:
  • Mayonnaise: Use a good quality, full-fat mayonnaise for the best flavor and texture (like Hellmann’s/Best Foods or Duke’s).
  • Sour Cream or Buttermilk (or both!): These add tang and thin out the mayonnaise to the right consistency. Buttermilk is classic for ranch and provides that signature tang. Sour cream adds richness and a different kind of tang. Some recipes use a combination.
• The Herby Profile: Dried herbs are often used for convenience and a concentrated flavor that holds up well in a dressing. Fresh herbs can be used but may require larger quantities.
  • Dried Parsley
  • Dried Dill Weed: A key herb in many ranch dressings.
  • Dried Chives
  • Garlic Powder
  • Onion Powder
• The Zest & Seasoning:
  • Lemon Juice (Fresh is Best) or White Vinegar: Adds essential acidity and brightness.
  • Worcestershire Sauce (A Secret Weapon): Just a dash can add a subtle umami depth.
  • Salt
  • Freshly Ground Black Pepper
  • MSG (Optional, for authenticity): Many restaurant dressings, including ranch, traditionally used a touch of MSG (monosodium glutamate) to enhance savory flavors. If you’re comfortable using it, a tiny pinch can get you closer to that “restaurant taste.” Accent is a common brand. This is entirely optional and can be omitted.

Making the Dressing from Scratch:

1. In a medium bowl, whisk together the mayonnaise, sour cream, and/or buttermilk until smooth.
2. Add all the dried herbs (parsley, dill, chives), garlic powder, and onion powder.
3. Stir in the lemon juice (or vinegar), Worcestershire sauce (if using), salt, and pepper (and MSG, if using).
4. Whisk everything thoroughly until well combined and smooth.
5. Taste and Adjust: This is crucial. Does it need more salt? More tang (lemon juice)? More herbs? Adjust seasonings to your preference. Remember that flavors will meld and intensify as the dressing chills.
6. Chill: Cover and refrigerate the dressing for at least 30 minutes (ideally 1-2 hours or even overnight) before using. This allows the dried herbs to rehydrate and the flavors to fully develop. The dressing will also thicken slightly as it chills.

If Using Store-Bought Ranch:
If you opt for store-bought, choose a high-quality, creamy buttermilk ranch. You might still want to “doctor” it up by adding a squeeze of fresh lemon juice, a dash of Worcestershire, or extra fresh dill or parsley to get it closer to the Ruby Tuesday profile.

The Essential Add-Ins: Broccoli, Peas, and Bacon

These are the classic components that make this pasta salad so recognizable and beloved.

• Broccoli Florets:
  • Preparation: You want small, bite-sized florets. Wash fresh broccoli thoroughly. Cut off the thick stalks (you can save those for another use, like soup or stir-fry) and break or cut the crowns into small florets, about ½ to ¾-inch in size.
  • Blanching (Recommended for Texture & Color): While you can use raw broccoli, blanching it briefly makes a big difference:
    1. Bring a pot of water to a boil. Add the broccoli florets and cook for just 1-2 minutes, until they turn bright green and are slightly tender-crisp (you don’t want them mushy).
    2. Immediately drain the broccoli and plunge it into an ice bath (a bowl of ice water) for a few minutes to stop the cooking process and lock in the vibrant color.
    3. Drain thoroughly. This step ensures the broccoli is pleasantly tender yet still has a bit of crunch, and it also makes it easier to digest for some people.
• Green Peas:
  • Type: Frozen sweet peas are perfect for this salad. They are usually flash-frozen at peak ripeness and have a lovely sweetness and tender texture.
  • Preparation: No need to cook them separately if using frozen. You can simply thaw them by running them under cool water for a minute or two, then drain well. Alternatively, you can add them directly to the salad frozen if it will be chilling for a while, as they will thaw in the dressing. Some people prefer to blanch them for 30 seconds with the broccoli.
• Bacon Bits:
  • Real Bacon is Best: For authentic flavor, use real cooked bacon, crumbled or chopped. Avoid artificial “bacon-flavored bits.”
  • Cooking Bacon:
    • Stovetop: Cook bacon strips in a skillet until crispy. Drain on paper towels, then crumble or chop.
    • Oven: Bake bacon strips on a wire rack set over a baking sheet at 400°F (200°C) for 15-20 minutes, or until crispy.
    • Microwave: Cook bacon between layers of paper towels according to microwave directions.
  • Pre-Cooked Real Bacon Crumbles: Many stores sell packages of real cooked bacon crumbles, which are a great time-saver.
  • Amount: Be generous! Bacon adds a lot of flavor.
• Shredded Carrots (Optional but Authentic):
  • If you remember carrots in your Ruby Tuesday version, add about 1/2 cup of shredded or matchstick carrots. They add a nice color, subtle sweetness, and crunch. You can buy pre-shredded carrots or shred them yourself.

Copycat Ruby Tuesday Ranch Pasta Salad: The Recipe

This recipe aims to replicate the beloved classic as closely as possible.

Yields: Approximately 6-8 servings
Prep Time: 30 minutes (includes cooking pasta & bacon, blanching broccoli)
Chill Time: At least 2 hours (preferably longer)

Ingredients:

• For the Pasta Salad:
  • 8 oz (about 2.5 – 3 cups dry) rotini pasta (or other suitable shape)
  • 1.5 – 2 cups small fresh broccoli florets
  • 1 cup frozen sweet peas, thawed
  • 6-8 slices bacon, cooked crispy and crumbled (or 1/2 – 3/4 cup real bacon bits)
  • Optional: 1/2 cup shredded carrots
• For the Copycat Ranch Dressing:
  • 1 cup good quality mayonnaise
  • 1/2 cup buttermilk (or 1/4 cup sour cream + 1/4 cup milk)
  • 1 tablespoon dried parsley flakes
  • 1.5 teaspoons dried dill weed
  • 1 teaspoon dried chives
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1-2 teaspoons fresh lemon juice (or white vinegar), to taste
  • 1/4 – 1/2 teaspoon Worcestershire sauce (optional, but recommended)
  • 1/4 teaspoon salt (or to taste)
  • 1/8 – 1/4 teaspoon black pepper (or to taste)
  • Tiny pinch of MSG (Accent) – strictly optional

Instructions:

1. Prepare the Ranch Dressing (Ideally, Do This First or a Day Ahead):
   • In a medium bowl, whisk together the mayonnaise and buttermilk (or sour cream/milk mixture).
   • Add the dried parsley, dill, chives, garlic powder, onion powder, lemon juice, Worcestershire sauce (if using), salt, pepper, and optional MSG.
   • Whisk thoroughly until all ingredients are well combined and the dressing is smooth.
   • Taste and adjust seasonings as needed (you may want more lemon for tang, or more salt/pepper).
   • Cover and refrigerate for at least 30 minutes (preferably 2+ hours or overnight) to allow flavors to meld.
2. Cook the Pasta:
   • Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente.
   • Drain the pasta and immediately rinse under cold running water until completely cooled. Drain very thoroughly.
3. Blanch the Broccoli:
   • While the pasta is cooking, bring a small pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes, until bright green and tender-crisp.
   • Immediately drain the broccoli and transfer it to an ice bath (a bowl of cold water and ice) to stop the cooking. Once cooled, drain thoroughly.
4. Cook the Bacon (if not using pre-cooked):
   • Cook bacon slices until crispy using your preferred method (stovetop, oven, microwave). Drain on paper towels, then crumble or chop into small pieces.
5. Thaw the Peas:
   • If not already thawed, place the frozen peas in a colander and rinse under cool water until thawed. Drain well.
6. Assemble the Pasta Salad:
   • In a large mixing bowl, combine the cooled and well-drained rotini pasta, blanched and drained broccoli florets, thawed peas, crumbled bacon, and shredded carrots (if using).
   • Pour the chilled ranch dressing over the pasta and other ingredients. Start with about 3/4 of the dressing, then add more as needed to reach your desired creaminess. You want everything well-coated but not swimming in dressing.
   • Gently toss everything together until well combined.
7. Chill Thoroughly:
   • Cover the pasta salad tightly with plastic wrap or transfer to an airtight container.
   • Refrigerate for at least 2 hours before serving. This is crucial for the flavors to meld and for the salad to be properly chilled. Chilling overnight is even better.
8. Serve:
   • Before serving, give the pasta salad a gentle stir. If it seems a bit dry (pasta can absorb dressing as it sits), you can stir in a little extra reserved dressing, a tablespoon of buttermilk, or a touch of mayonnaise to refresh it.
   • Taste and adjust salt and pepper if needed.
   • Serve chilled.

Nutrition Facts (Approximate)

• Serving Size: Approximately 1 cup
• Calories per serving (estimate): Approximately 350-450 calories.

Please note: These nutritional values are estimates and can vary significantly based on specific brands of ingredients used (especially mayonnaise and bacon), and exact portion sizes. This is a general guideline.

Time Breakdown: A Labor of Love (and Ranch)

• Dressing Prep (Active): 5-10 minutes
• Dressing Chill Time (Passive): 30 minutes to overnight.
• Pasta/Broccoli/Bacon Prep (Active): 20-25 minutes.
• Assembly (Active): 5 minutes.
• Salad Chill Time (Passive): At least 2 hours (ideally longer).
• Total Active Time: Approximately 30-40 minutes.
• Total Time (Including Minimum Chilling): Approximately 3 to 4 hours (longer if chilling dressing/salad overnight).

Serving and Storage: Enjoying Your Creation

• Serving: This pasta salad is best served chilled. It’s a fantastic side dish for:
  • Grilled meats (burgers, chicken, steak)
  • Barbecues and potlucks
  • Sandwiches and wraps
  • As a light main course itself.
• Storage: Store leftover pasta salad in an airtight container in the refrigerator. It should keep well for 3-4 days.
• Refreshing Leftovers: As mentioned, the pasta may absorb some dressing over time. You can refresh leftovers by stirring in a little extra ranch dressing, buttermilk, or mayonnaise. A fresh sprinkle of black pepper can also liven it up.

Pro Tips for Nailing that Ruby Tuesday Flavor

1. Don’t Skimp on Chilling Time for the Dressing: Allowing the dressing flavors to meld is key. Making it a day ahead is ideal.
2. Use Good Quality Mayonnaise: The mayo is the base of your dressing; a good quality one (like Hellmann’s/Best Foods or Duke’s) makes a noticeable difference.
3. Buttermilk is Your Friend: For that classic ranch tang, buttermilk is highly recommended in the dressing. If you don’t have it, the sour cream/milk substitute works, or you can make a quick “mock” buttermilk by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5-10 minutes.
4. Blanch Your Broccoli: This step improves the broccoli’s color, texture (tender-crisp instead of raw and hard), and even its taste in the salad. Don’t skip the ice bath!
5. Real Bacon, Always: The smoky, salty crunch of real bacon is essential. Avoid artificial bits.
6. Taste and Adjust Seasoning at Multiple Stages: Taste your dressing after mixing, and taste the final salad after chilling. Cold foods often need more seasoning than warm foods. Don’t be afraid to add more salt, pepper, or lemon juice as needed.
7. Don’t Drown the Salad: Add dressing gradually until the pasta and veggies are nicely coated but not swimming. You can always add more, but you can’t take it away.

FAQs: Your Copycat Ruby Tuesday Ranch Pasta Salad Questions

Q1: Can I use a different type of pasta?
A: Yes, while rotini is classic, other spiral shapes like fusilli, or shapes with good crevices like cavatappi or medium shells, will also work well to hold the dressing.

Q2: Can I make this salad lighter/healthier?
A: You can make some modifications:
* Use light mayonnaise and/or plain Greek yogurt in place of some or all of the full-fat mayo and sour cream. This will alter the taste and creaminess slightly.
* Use turkey bacon instead of pork bacon.
* Load up on more broccoli and peas.
* Use whole wheat pasta (this will change the texture and flavor significantly from the original).

Q3: Can I add other vegetables?
A: Certainly! While the classic recipe is fairly simple, you could add finely diced red onion, bell peppers (red or green), or cucumber. Just be mindful that these will alter it from the “copycat” profile.

Q4: My dressing seems too thick/thin. How can I adjust it?
A:
* Too Thick: Whisk in a little more buttermilk, milk, or water, a teaspoon at a time, until it reaches your desired consistency.
* Too Thin: Whisk in a bit more mayonnaise or a touch of sour cream. Remember it will thicken some upon chilling.

Q5: Can I freeze this pasta salad?
A: It’s generally not recommended to freeze pasta salads with mayonnaise-based dressings. The dressing can separate upon thawing, and the texture of the pasta and vegetables can become mushy. This salad is best enjoyed fresh or within a few days of refrigeration.

Conclusion: Reliving a Salad Bar Legend at Home

This Copycat Ruby Tuesday Ranch Pasta Salad is more than just a recipe; it’s a delicious trip down memory lane. By carefully balancing the creamy, tangy ranch dressing with perfectly cooked pasta and the classic trio of broccoli, peas, and bacon, you can recreate a beloved restaurant favorite in your own kitchen.

It’s a testament to how simple, well-chosen ingredients can come together to create something truly satisfying and memorable. Whether you’re making it for a family dinner, a summer barbecue, or just to satisfy a nostalgic craving, this pasta salad is sure to be a hit. Enjoy the process, savor the flavors, and don’t be surprised if it becomes a new staple in your recipe rotation!

Print