1Place potatoes in 4-quart Dutch oven; add enough water just to cover potatoes. Cover and heat to boiling; boil 4 minutes. Remove potatoes from water with slotted spoon.
2Add pasta to boiling water in Dutch oven; cook and drain as directed on package, adding broccoli for last 2 minutes of cooking. Cool potatoes, pasta and broccoli slightly. Refrigerate about 1 hour or until completely chilled.
3Mix potatoes, pasta, broccoli, ham, bell peppers and onions in large glass or plastic bowl. Mix mayonnaise, ranch dressing and pepper; gently stir into potato mixture. Serve immediately, or cover and refrigerate up to 2 hours before serving.