Bring a large pot of salted water to a rolling boil over high heat. Add the tri-color pasta and cook for 8–10 minutes, or until al dente.

Once done, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.

While the pasta cools, gather fresh ingredients. Dice the cheddar cheese and tomatoes, slice the ham and turkey into bite-sized pieces, and chop the romaine lettuce.

In a large mixing bowl, combine the cooled pasta with the diced cheese, crispy bacon bits, chopped lettuce, sliced ham, turkey, and tomatoes. Toss gently.

In a separate small bowl, whisk together the mayonnaise and ranch seasoning until smooth.

Pour the dressing over the pasta salad mixture and toss to thoroughly coat. Cover and refrigerate for at least 6 hours or overnight.

When ready to serve, gently stir the salad and adjust seasoning with salt and pepper if desired.