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Ruby Tuesday Pasta Salad (Copycat Creamy Version)

Ruby Tuesday copycat creamy pasta salad with tri-color rotini, blanched broccoli and cauliflower, and smoky bacon in a sweet-tangy Parmesan dressing. Chilled for at least 2 hours so the pasta stays coated and the vegetables keep their bright crunch.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

tri-color rotini pasta
  • 1 lb tri-color rotini pasta Cook until just al dente.
broccoli florets, blanched
  • 2 cup broccoli florets Blanch briefly, then chill in ice water.
cauliflower florets, blanched
  • 1 cup cauliflower florets Blanch briefly, then chill in ice water.
bacon
  • 6 bacon slices Cook until crisp, then crumble.
red onion, diced
  • 0.5 cup red onion Dice small for even bites.
mayonnaise
  • 1 cup mayonnaise Use regular for the classic texture.
sugar
  • 0.25 cup sugar Balances the vinegar for the sweet-tangy flavor.
red wine vinegar
  • 2 tbsp red wine vinegar Add after whisking with mayonnaise and sugar.
Parmesan cheese, grated
  • 0.25 cup Parmesan cheese Grate fresh for best flavor and melt.
salt
  • 0.25 tsp salt To taste.
black pepper
  • 0.125 tsp black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil, then cook the tri-color rotini pasta according to package directions until al dente. Drain and rinse with cold water so it stops cooking and cools quickly.
Blanch the vegetables
  1. Add broccoli florets to boiling water and blanch for 2 minutes, then use a slotted spoon to move them into ice water. Repeat with cauliflower florets, plunge into ice water, and drain when fully cooled.
Make the dressing
  1. Whisk mayonnaise, sugar, red wine vinegar, Parmesan cheese, salt, and black pepper until smooth and fully combined. The dressing should look creamy and glossy with no dry sugar streaks.
Assemble and chill
  1. Combine pasta, broccoli, cauliflower, crumbled bacon, and diced red onion in a large bowl until evenly distributed. Toss gently so the pasta and vegetables are coated without breaking the florets.
  2. Pour the dressing over the salad and toss to coat all pasta. Keep tossing until you don’t see dry pasta surfaces.
  3. Cover and refrigerate for at least 2 hours to let the flavors meld and the salad firm up slightly. Chill until cold throughout, about 2 hours.

Notes

Pro tip: Rinse the pasta well and fully ice-cool the broccoli and cauliflower so the salad stays crisp instead of watery. Store covered in the refrigerator for 3–4 days. Freezing isn’t recommended because mayo-based dressings can separate after thawing. For a lighter option, use light mayonnaise to reduce calories while keeping the sweet-tangy dressing flavor.