One of my favorite dishes on Ruby Tuesday's Garden Bar is the ham and pea pasta salad. From talking with friends, I found that I'm not a lone. Lots of people hit the salad bar for that pasta dish. Some even confess to skipping the greens on the bar to save room for that pasta dish. Tickled to have found a copycat home version for it, I ended up taking it as an entree salad for lunch at work two nights in a row.
Ruby Tuesday's Ham and Pea Pasta Salad
Recipe from:"Easy Restaurant Recipes" http://restaurant.recipes-network.net/ham-pea-pasta-salad.html
8 ounces macaroni, cooked and drained
8 ounces ham, 1/4" cubed, about 2 cups
8 ounces sharp cheddar cheese, 1/4" cubed
1 (10-ounce) package frozen peas, cooked and drained
3/4 cup sour cream
3/4 cup mayonnaise (not salad dressing)
1/4 cup lemon juice
1/2 cup grated parmesan or Romano cheese
2 teaspoons dried tarragon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a large bowl combine salad ingredients.
In a smaller bowl, mix dressing ingredients. Pour dressing over
macaroni mix and toss to blend well. Cover and refrigerate several
hours or overnight.
Remove from refrigerator 30 minutes before serving. (More
mayonnaise or sour cream may be needed.)