Ingredients:

• 1 pound (16 ounces) rotini noodles
• 1 ¾ cups mayonnaise
• ¼ cup buttermilk
• 2 tablespoons dried ranch seasoning
• ½ teaspoon garlic salt
• ½ teaspoon black pepper
• 10 ounces frozen peas
• 8 ounces cooked chicken, finely diced

Instructions:

1. Prepare the Pasta:
   • Cook the rotini noodles according to the package instructions.
   • Once cooked, drain and rinse under cold water to stop the cooking process.
   • Ensure the pasta is thoroughly drained.
2. Make the Dressing:
   • In a large bowl, combine the mayonnaise, buttermilk, ranch seasoning, garlic salt, and black pepper.
   • Whisk until smooth.
3. Combine Ingredients:
   • Add the cooked pasta, frozen peas, and diced cooked chicken to the dressing bowl.
   • Stir well to ensure everything is evenly coated with the dressing.
4. Chill:
   • Cover the bowl and refrigerate for at least 1 hour to let the flavors blend.
5. Serve:
   • Stir the salad well before serving to redistribute the dressing and flavors.

Additional Notes:

• Serving Suggestion: Although it’s tempting to serve immediately, chilling for about an hour enhances the flavors and reduces the initial mayonnaise-heavy taste.
• Substitutions: Substitute milk for buttermilk if preferred, though it may slightly alter the authentic flavor.
• Enhancements: Current updates from Ruby Tuesday employees suggest adding diced green peppers for an extra crunch.
• Storage: Store leftovers in the refrigerator for up to 5 days. Freezing is not recommended.

Nutrition