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This pasta salad is a quick and easy side dish to make ahead for lunch or dinner – perfect for those busy weeknights!
If you’ve ever been to a Ruby Tuesdays, you very likely know the pasta salad I’m talking about. Creamy, crunchy, and a little salty from the ham and Ranch.
Growing up in Woodstock, Georgia (which was very small then) Ruby Tuesdays was one of the only sit-down restaurants in our area. When my parents felt like treating us to a dinner out, we usually went there or our favorite Mexican food joint.
My mother loves to tell stories about what a veggie lover I’ve always been (apparently, I used to ask for a breakfast of carrots, celery, and ranch – who’d have guessed?!). So naturally I gravitated toward the salad bar and piled it high. The pasta salad became one of my favorites very quickly.
I haven’t been to Ruby Tuesdays in forever! The last memory I have of going there, I was pregnant with my daughter (which was 5 years ago). So, you can understand my excitement when I found this pasta salad EVEN BETTER than the one at the favored restaurant chain.
It’s a fantastic use of leftover ham, veggies sitting in the fridge, or those last few Tablespoons of Ranch at the bottom of your jar.
My kids were digging this pasta salad too, even the veggies (that they normally shy away from).
This salad is creamy, delightfully crunchy, and FRESH. Just look at all those flecks of fresh herbs from the homemade Ranch dressing – gorgeous!
Ranch Pasta Salad (THM S)
Credit: Erin Murray, My Fling with Food
- 8oz Dreamfields Pasta (any short cut variety, I used elbows), cooked (makes about 2 cups cooked pasta)
- 1 1/2 c finely diced ham
- 1/3 c frozen peas (don’t worry about thawing or cooking, they thaw very quickly)
- 1/2 green bell pepper, finely diced
- 2 Tbsp mayonnaise
- 2-3 heaping Tbsp Homemade Ranch Dressing
- salt and pepper
- Combine all ingredients in a large bowl. Cover and refrigerate for 1 hour, and add more mayo and/or ranch if the salad gets too dry.
- Store refrigerated for up to 2 weeks.