Cook the pasta in a pot of salted boiling water until al dente, usually about 8-10 minutes. Drain and let it cool slightly.

Prepare the vegetables by washing them thoroughly and chopping them according to the list provided.

Mix the ranch dressing mix, mayonnaise, and milk in a medium-sized bowl until smooth and creamy.

Combine the cooled pasta, chopped vegetables, and cheddar cheese in a large mixing bowl. Give it a gentle stir.

Pour the dressing over the pasta salad mixture and stir until everything is well coated.

Refrigerate the salad for at least 1-2 hours to allow the flavors to meld.

Stir again before serving to redistribute the dressing.