Go Back

Ruby Tuesday Pasta Salad

Ruby Tuesday pasta salad is a creamy, tangy copycat restaurant-style pasta salad with peas, celery, and a signature tomato-herb dressing. Cooked rotini is cooled, tossed, and chilled so the pasta absorbs the pinkish-white creamy tomato flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 1 lb rotini pasta Cook until al dente, then rinse cold for a cool, non-sticky salad.
  • 1 cup frozen peas Thaw before mixing so the salad stays creamy and not watery.
  • 3 celery Slice the stalks for crisp, even pieces.
  • 0.5 red onion Finely dice for mild flavor throughout.
  • 1 cup cherry tomatoes Halve for juicy bursts in every bite.
Signature Dressing
  • 0.75 cup mayonnaise For the creamy base of the dressing.
  • 2 tbsp tomato paste Provides the signature pinkish-red tomato depth.
  • 1 tbsp white wine vinegar Adds tang without overpowering.
  • 1 tbsp sugar Balances the vinegar and tomato paste.
  • 1 tsp garlic powder Classic pantry seasoning flavor.
  • 1 tsp onion powder Rounds out the savory profile.
  • 0.5 tsp dried parsley Herb flavor in the dressing.
  • 0.5 tsp salt Season to match taste preferences.
  • 0.25 tsp black pepper Fresh-ground or pre-ground both work.
Garnish
  • 1 fresh parsley Chop and sprinkle just before serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Bring a Dutch oven of salted water to a boil, then cook rotini pasta until al dente, about 10 minutes. Drain and rinse the pasta cold under running water until fully cooled.
  2. Spread the rinsed pasta on a sheet pan in an even layer and cool completely at room temperature, about 0 minutes. The surface should feel dry and the pasta should be cool before mixing.
Make the signature dressing
  1. Whisk mayonnaise, tomato paste, white wine vinegar, sugar, garlic powder, onion powder, dried parsley, salt, and black pepper until smooth. Continue whisking for 1 minute so the dressing looks uniform with no tomato paste streaks.
Assemble and chill
  1. In a large bowl, combine cooled rotini, thawed peas, sliced celery, diced red onion, and halved cherry tomatoes. Toss gently so vegetables are evenly distributed without crushing the pasta.
  2. Pour the dressing over the pasta mixture and toss until every piece is coated, about 2 minutes. Add a few extra turns to reach the bottom so the dressing doesn’t pool.
  3. Cover and refrigerate the pasta salad for at least 2 hours, until cold and thicker in texture. Chilling lets the pasta absorb the creamy tomato dressing.
Serve
  1. Before serving, toss once more and taste for seasoning, adjusting salt and black pepper as needed. Garnish with fresh parsley so the top looks bright and fresh.

Notes

For the best texture, rinse the pasta cold and cool it completely before mixing—warm pasta can melt the dressing and turn the salad watery. Refrigerate in a covered container for up to 4 days; it can be frozen no (dressing and vegetables don’t thaw well). For a lighter option, swap some of the mayonnaise for plain Greek yogurt to keep the creamy tang while reducing fat.