Boil a large pot of salted water. Add short pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Chop cucumber, cherry tomatoes, and red onion into bite-sized pieces.

In a mixing bowl, combine cooled pasta with chopped vegetables, folding gently.

Pour ranch dressing over the mixture and stir until evenly coated. Adjust seasoning with salt and pepper.

Cover and chill in the refrigerator for at least 30 minutes before serving.