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Ruby Tuesday Pasta Salad

Ruby Tuesday copycat creamy pasta salad with broccoli, cauliflower, and bacon tossed in a sweet-tangy dressing. Tri-color rotini holds the flavors, while blanched vegetables keep a crisp-tender bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad
  • 1 lb tri-color rotini pasta
  • 2 cup broccoli florets blanched
  • 1 cup cauliflower florets blanched
  • 6 bacon slices cooked and crumbled
  • 1 cup red onion diced
  • 1 cup mayonnaise
  • 0.25 cup sugar
  • 2 tbsp red wine vinegar
  • 0.25 cup Parmesan cheese grated
  • 0.25 salt to taste
  • 0.1 black pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook pasta and vegetables
  1. Cook tri-color rotini pasta according to package directions, then drain and rinse with cold water to stop the cooking.
  2. Blanch broccoli florets and cauliflower florets in boiling water for 2 minutes, then plunge into ice water and drain for a crisp-tender texture.
Make dressing and combine
  1. Whisk mayonnaise, sugar, red wine vinegar, Parmesan cheese, salt, and black pepper until smooth and evenly combined.
  2. Combine tri-color rotini pasta, broccoli florets, cauliflower florets, bacon slices, and red onion in a large bowl.
  3. Pour the dressing over the salad and toss until everything is coated with a creamy sheen.
Chill and serve
  1. Refrigerate the salad for at least 2 hours before serving so the pasta absorbs the sweet-tangy dressing and the flavors meld.

Notes

For the best texture, cool blanched broccoli and cauliflower thoroughly in the ice bath, then drain well so the dressing doesn’t get watery. Store covered in the refrigerator up to 4 days; it can also be frozen for up to 1 month, though vegetables may soften. To make it lighter, substitute part-skim or Greek yogurt for some of the mayonnaise while keeping the sugar and vinegar the same for the signature sweet-tangy balance.