Begin by bringing a large pot of salted water to a boil. Stir in the tri-color pasta and cook for 8-10 minutes or until al dente. Drain the pasta and rinse under cold water.

While the pasta is cooling, prepare the salad ingredients: dice cheddar cheese, halve cherry tomatoes, slice ham and turkey, and chop Romaine lettuce.

In a large mixing bowl, combine the cooled pasta with diced cheese, bacon, lettuce, ham, turkey, and tomatoes. In a smaller bowl, mix mayonnaise with ranch seasoning until creamy. Pour the dressing over the pasta mixture and fold gently.

Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.

Before serving, stir the salad and adjust seasoning with salt and pepper. If dry, add extra mayonnaise or dressing. Serve in bowls.