Boil a large pot of salted water and cook the rotini pasta according to package instructions, about 8-10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, combine cooled pasta with broccoli, red onion, and carrots. Add cheddar and parmesan cheese, mixing until well combined.

In another bowl, mix mayonnaise and ranch dressing until smooth. Stir in onion powder and garlic powder. Set aside.

Pour dressing over the pasta mixture, folding gently until everything is well-coated.

Chill the salad in the refrigerator for at least 30 minutes before serving. Optionally sprinkle extra cheddar on top.