Begin by cooking the pasta to your liking; I prefer al dente for pasta salad. Once cooked, strain and rinse with cold water to stop the cooking process. Toss the pasta in a large bowl along with the cherry tomatoes, cucumbers, green onions, carrots and cheese. In a separate medium bowl, combine the Marzetti ranch, Greek yogurt, garlic powder, onion powder, salt and pepper. Pour the mixture over the pasta and vegetables and fold together until well combined. Let chill for one hour and serve cold.