Ruby Tuesday Pasta Salad Recipe
This ruby tuesday pasta salad recipe is fresh, creamy and very easy to make. It is perfect for summer meals, parties and quick lunches. The pasta mixes well with crunchy vegetables and a light dressing.
Ingredients
- 2 cups pasta rotini or penne
- 1 cup cherry tomatoes halved
- 1 cup cucumber chopped
- 1/2 cup red bell pepper chopped
- 1/4 cup red onion finely chopped
- 1/2 cup shredded carrots
- 1/2 cup cheddar cheese cubed
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
Cook the Pasta
- Boil pasta in salted water until soft but firm. Drain it well using a colander. Let it cool completely before mixing with other ingredients.
Prepare the Vegetables
- Wash and chop all vegetables. Cut tomatoes, cucumber, peppers and onion into small pieces. This makes the salad colorful and easy to eat.
Make the Dressing
- In a bowl, mix mayonnaise, sour cream, vinegar, sugar, salt and pepper. Stir until smooth. This creamy dressing gives the salad its rich flavor.
Combine Pasta and Veggies
- Add cooled pasta into a large bowl. Add all chopped vegetables and cheese. Mix gently so everything is evenly spread without breaking ingredients.
Add the Dressing
- Pour the dressing over pasta mixture. Stir slowly until everything is coated well. Make sure every bite has creamy flavor and texture.
Chill the Salad
- Cover the bowl and place it in the fridge. Chill for at least 30 minutes. This helps flavors blend and taste better.
Serve Fresh
- Take the salad out and mix lightly before serving. Serve cold for best taste. It should be creamy, fresh and slightly tangy.
Notes
- Always cool pasta before mixing
- Use fresh vegetables for crunch
- Do not overcook pasta
- Chill before serving for best flavor
- Adjust dressing to taste
- Add cheese for richness
- Mix gently to avoid breaking pasta