Begin by bringing a large pot of salted water to a boil over high heat. Add the tri-color pasta and cook it for about 8-10 minutes, or until it's al dente. Once done, drain the pasta in a colander and quickly rinse it under cold water to stop the cooking process.

While the pasta cools, gather your fresh ingredients. Dice the cheddar cheese into small cubes, chop the juicy tomatoes, slice the ham and turkey into bite-sized pieces, and chop the lettuce. Set all prepared ingredients aside.

In a large mixing bowl, combine the cooled pasta with the diced cheddar, crispy bacon, chopped lettuce, and the sliced ham and turkey. Add the chopped tomatoes and gently fold the ingredients together with a spatula.

In a separate small bowl, whisk together the mayonnaise and ranch seasoning until smooth. Pour it over the pasta and other ingredients, and toss gently to coat everything evenly.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator for at least 6 hours, or ideally overnight.

When ready to enjoy, remove the salad from the fridge and give it a gentle stir. Adjust seasoning with salt and pepper as needed.