⅓cupshredded Parmesan cheese(use freshly grated or deli Parmesan cheese)
⅔cupRanch dressing(or to taste)
Salt & pepper, to taste
Cook pasta al-dente according to the package directions. Drain and rinse in cool water until no longer hot.
While pasta is cooking, prepare the rest of the ingredients: clean the bell peppers, remove the seeds, and pith, and chop them into small ⅓ inch pieces. Dice the scallions. Chop the broccoli into small pieces.
Optional: If you don't love raw broccoli or prefer the softer texture of slightly cooked broccoli, cook the broccoli florets in the microwave on medium for 2-3 minutes to steam them. Allow to cool or rinse under cold water.
In a large bowl, combine the chopped peppers, broccoli, scallions, shredded cheeses, and cooked pasta, as well as any other add-ins you like. Add the Ranch dressing and mix well. Season with salt and pepper, if desired (I find that I don't need salt when using Ranch dressing), or add additional dressing if needed.
Serve immediately or chill in the fridge for up to 24 hours before serving.
Other tasty add-ins:
Finely minced onion (2-3 tablespoons)
Diced fresh parsley (¼ cup)
Cooked bacon (4-6 slices, or more! More bacon never hurts)
Sliced almonds or sunflower seeds (for crunch - toast them first for the most flavor!)