Bring a large pot of salted water to a boil. Add the fusilli or rotini pasta and cook until al dente, about 8-10 minutes. Drain and let cool slightly.

While the pasta is cooking, wash and chop the cucumber, broccoli, asparagus, bell peppers, cherry tomatoes, and red onion.

In a medium bowl, mix the ranch dressing mix, mayonnaise, and milk until smooth and well-combined.

In a large mixing bowl, combine the cooled pasta, chopped vegetables, and cheddar cheese. Gently fold together.

Pour the creamy dressing over the pasta and veggies, stirring until everything is well coated.

Cover the bowl and refrigerate for at least 1-2 hours.

Before serving, give the salad a good stir to redistribute the dressing.