Boil the Pasta: Bring a large pot of water to a rolling boil. Add tri-color pasta and cook until al dente, which usually takes about 8-10 minutes. Drain and allow it to cool completely.

Mix the Ingredients: In a large mixing bowl, combine the cooled pasta with the cheddar cheese, crispy bacon, lettuce, diced lunch meats (ham and turkey), and halved tomatoes.

Create the Dressing: Add mayonnaise and ranch seasoning to the pasta mixture. Toss everything together gently until well combined.

Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 6 hours, or overnight if you can wait.

Serve and Adjust Seasoning: Once ready to serve, give the salad a good mix. Taste and adjust with salt and pepper as needed.