Bring a large pot of salted water to a rolling boil. Add the tricolor rotini and cook it according to package instructions, about 8-10 minutes, until al dente. Once done, drain the pasta in a colander and rinse it under cold running water until it cools. Set the cooled rotini aside in a large mixing bowl.

In a small mixing bowl, whisk together the ingredients for the creamy ranch dressing until smooth and well combined. For a chill factor, cover the bowl and refrigerate the dressing for about 15 minutes.

In the large bowl with your cooled rotini, add the chopped broccoli, diced cucumber, and halved tomatoes. Sprinkle in the shredded Parmesan cheese if using. Gently toss all the ingredients together until they are evenly distributed.

Retrieve the chilled ranch dressing from the refrigerator. Pour the dressing over the pasta and vegetable mixture, ensuring good coverage. Stir gently yet thoroughly to coat each ingredient uniformly.

Serve your Fresh Ranch Pasta Salad immediately or chill in the refrigerator for 1-2 hours.