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

Chop the bacon into small pieces and cook in a skillet over medium heat for 5-7 minutes until crispy. Remove and let drain on paper towels.

In a large mixing bowl, combine the cooled pasta, bacon, cheddar cheese, lettuce, tomatoes, ham, and turkey. Drizzle in the mayonnaise and sprinkle with ranch seasoning. Toss until evenly coated.

Cover the bowl and refrigerate for at least 6 hours or overnight to allow flavors to meld.

Before serving, stir the salad and season with salt and pepper to taste. Serve cold.