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, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water for a few seconds to stop the cooking process and cool it down.

In a large mixing bowl, combine your cooled rotini pasta, fresh broccoli florets, diced red onion, and shredded carrots. Add the shredded cheddar cheese and, if desired, the grated Parmesan. Gently toss these ingredients together until well mixed.

In a separate small bowl, whisk together the mayonnaise, ranch dressing, onion powder, and garlic powder until the mixture is smooth and creamy.

Pour the dressing over the pasta mixture in the large bowl. Stir gently but thoroughly, ensuring that every piece of pasta and veggie is evenly coated with the dressing.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. Serve immediately if short on time, but for the best taste, give it time to chill.