Bring a large pot of salted water to a boil, add pasta, and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

While pasta cools, chop cheddar cheese, quarter tomatoes, and slice ham and turkey. Chop romaine lettuce as desired.

In a large bowl, combine cooled pasta, cheese, bacon, lettuce, ham, turkey, and tomatoes. Toss gently. In a separate bowl, whisk mayonnaise and ranch seasoning, then add to pasta and mix well.

Cover with plastic wrap or transfer to an airtight container and chill in the refrigerator for at least 6 hours or overnight.

Before serving, check consistency and add more dressing if needed. Adjust seasoning with salt and pepper.