Begin by bringing a large pot of salted water to a rolling boil. Add your rotini pasta and cook according to the package instructions until al dente, which typically takes about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water.

While the pasta is still warm, sprinkle the dry Italian dressing mix evenly over it. Toss thoroughly to ensure even coating.

In a medium bowl, combine the ranch dressing mix with the recommended amount of water or milk as stated on the packet. Stir until smooth and creamy.

Finely chop the broccoli, carrots, red bell pepper, and red onion into bite-sized pieces.

In a large mixing bowl, add the cooled, seasoned pasta and the chopped vegetables. Gently fold them together.

Pour the prepared ranch dressing over the pasta and vegetable mixture. Stir until everything is thoroughly combined.

Cover the salad with plastic wrap or transfer it to an airtight container, then refrigerate for at least 30 minutes.

Once chilled, give the salad a gentle stir to reincorporate any settled dressing, then transfer it to a serving bowl.