Bring 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 under cold water.

Transfer the cooled pasta to a large mixing bowl. Chop the cheddar cheese, prepare bacon, dice tomatoes, and slice lettuce. Add to the bowl.

Incorporate the diced ham and turkey, then mix everything gently for even distribution.

In a smaller bowl, combine mayonnaise and ranch seasoning, whisk until smooth. Pour over the pasta salad mixture and gently fold it in.

Cover with plastic wrap and chill for at least 6 hours, or overnight if possible.

Before serving, give the pasta salad a gentle toss and adjust seasoning with salt and pepper, then serve cold.