My mom made this for her & I its awesome. I've been asked to make this and an Italian version of the salad for potlucks at work. It makes a lot but gets better as it sits. Veggies are endless depending on what you have on stock. We use fresh veggies no can or frozen and mushrooms are kind of iffy in this salad. we chop all veggies using a veggie chopper except the tomatoes.
1Cook the pasta according to package directions. rinse under cold water set aside.
2Half the tomatoes put into large plastic dish. peel the cucumbers slice in half using a spoon cut out the seeds and then chop the cucumbers. Toss in with tomatoes. Chop all remaining veggies toss together.
3Add the cooked rinsed pasta the cheese and the ranch dressing mix very well until all pasta and veggies are coated in ranch dressing. Serve immediately or cover and refrigerate until ready to serve