Bring a large pot of salted water to a boil. Add 1 pound of pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and cool.

In a mixing bowl, combine vegan mayonnaise, plant-based milk, garlic powder, onion powder, dill, and a splash of lemon juice. Whisk until smooth and creamy.

Chop 1-3 cups of mixed vegetables into bite-sized pieces.

Transfer cooled pasta to a large serving bowl. Add chopped vegetables and mix gently.

Drizzle the vegan ranch dressing over the salad and fold gently to coat. Adjust dressing to taste.

Serve immediately or refrigerate for at least 30 minutes to meld flavors.