Description
This copycat Ruby Tuesday–inspired pasta salad is creamy, slightly sweet, and packed with fresh vegetables—just like the restaurant favorite. It’s a perfect side dish for picnics, potlucks, or any casual meal, combining tender elbow macaroni with a tangy and sweet dressing, fresh tomatoes, cucumbers, onions, and carrots.
Ingredients
Pasta
- 2 cups elbow macaroni (uncooked)
Dressing
- ¾ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables
- ½ cup tomatoes, diced
- ½ cup cucumber, diced
- ⅓ cup red onion, finely diced
- ¼ cup shredded carrots
Instructions
- Cook the macaroni: Cook elbow macaroni according to package directions until al dente. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool the noodles for the salad.
- Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until the dressing is smooth and well combined.
- Combine salad ingredients: Add the cooked and cooled macaroni along with the diced tomatoes, cucumber, red onion, and shredded carrots to the bowl with the dressing. Stir all ingredients until the pasta and vegetables are evenly coated with the dressing.
- Chill before serving: Cover the pasta salad and refrigerate it for at least 1 hour to allow the flavors to meld and the salad to chill properly before serving.
Notes
- Add chopped ham or turkey for a protein boost.
- Great make-ahead salad for parties.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
