This Ruby Tuesday Ham and Pea Pasta Salad is a creamy, flavorful copycat of the classic restaurant dish. It’s easy to make at home with simple ingredients, and it works equally well as a light main or a refreshing side for picnics, potlucks, or holiday tables.
Ruby Tuesday has long been a favorite for families because their menu offers something for everyone. This ham and pea pasta salad captures that familiar comfort: tender rotini, sweet peas, salty ham, and a creamy, tangy dressing made with mayo, sour cream and Ranch seasoning.
Why You’ll Love This Recipe
- Great balance of flavors: salty ham, sweet peas and a creamy, herb-forward dressing.
- Versatile: Serve it as a main dish, a side for grilled meats, or bring it to potlucks and barbecues.
- Easy to make: All ingredients are common and the recipe comes together quickly.
Ingredients
Scroll to the instructions section below for step-by-step directions.
- 1 tablespoon kosher salt (for the pasta water, optional)
- 1 lb rotini pasta, cooked al dente
- 1 cup mayonnaise
- ¾ cup sour cream
- ¼ cup buttermilk
- 2 tablespoons dry Ranch dressing/seasoning mix
- ½ teaspoon garlic powder
- 10 ounces frozen peas, unthawed
- 8 ounces ham, diced into small cubes
- Salt and black pepper, to taste
Variations to Consider
- Stir in chopped green onions or chives for a fresh bite.
- Add diced red onion, cucumber, or bell peppers for color and crunch.
- Toss on crispy bacon bits, toasted croutons or sunflower seeds for texture.
- Finish with fresh herbs such as parsley, basil or oregano to brighten the salad.
Instructions
Step 1: Bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. If desired, add 1 tablespoon kosher salt to the water. Drain the pasta and rinse briefly with cold water to stop the cooking. Pat the pasta dry with paper towels or let it sit for a few minutes to remove excess moisture.
Step 2: In a separate large bowl, whisk together the mayonnaise, sour cream, buttermilk, dry Ranch seasoning mix, garlic powder, and a pinch of salt and black pepper. Mix until the dressing is smooth and well blended.
Step 3: In a large salad bowl, combine the cooled pasta, frozen peas (use them unthawed) and diced ham. Pour the dressing over the mixture and toss gently until everything is evenly coated.
Step 4: The salad can be served immediately, but it tastes best after chilling in the refrigerator for an hour or two so the flavors meld and the pasta soaks up the dressing.
Tips
Make sure the pasta is well drained and as dry as possible before adding the dressing so the salad doesn’t become watery. Chill the finished salad for at least an hour for the best texture and flavor. Taste and adjust salt and pepper before serving.
How to Store
- Refrigeration: Store leftovers in an airtight container and refrigerate within two hours of serving. The salad will keep for about three to five days.
- Freezing: Not recommended — the texture of the mayonnaise, sour cream and peas can change after freezing and thawing.
Nutrition (per serving)
Calories: 546 kcal • Carbohydrates: 49 g • Protein: 16 g • Fat: 31 g • Sodium: 1406 mg
More Salads to Try
- Cherry Tomato Pasta Salad
- Cheesecake Factory–style Kale Salad
- Asian Cabbage Crunch Salad
- Corn and Black Bean Pasta Salad
Thank you for trying this Ruby Tuesday Ham and Pea Pasta Salad copycat. If you made it, consider jotting a note about what you liked or any tweaks you made — small adjustments can help tailor the recipe to your family’s tastes. Enjoy!
Recipe
Ruby Tuesday Ham and Pea Pasta Salad
Servings: 8 • Prep time: 15 mins • Cook time: 10 mins • Total time: 25 mins
Author: Nikole Berg
Ingredients
- 1 tablespoon kosher salt (for pasta water)
- 1 lb rotini pasta, cooked al dente
- 1 cup mayo
- ¾ cup sour cream
- ¼ cup buttermilk
- 2 tablespoons dry Ranch seasoning mix
- ½ teaspoon garlic powder
- 10 ounces frozen peas, unthawed
- 8 ounces ham, diced
- Salt and pepper, to taste
Directions
- Cook the rotini according to package directions until al dente. Drain, rinse with cold water, and pat dry.
- Whisk together mayonnaise, sour cream, buttermilk, Ranch mix, garlic powder, salt and pepper to make the dressing.
- In a large bowl, combine the pasta, peas and ham. Pour the dressing over and toss until evenly coated.
- Chill for 1–2 hours before serving for best flavor, or serve immediately if needed.
Notes
Ensure the pasta is very dry before adding dressing. Refrigerating for a couple hours improves texture and flavor.
Keywords
ham, peas, pasta salad, summer salads, copycat recipe