In a large pot, bring water to a rolling boil over high heat. Add tri-color pasta and cook for 8-10 minutes until al dente. Drain the pasta and rinse it under cold water.

Transfer the cooled pasta into a big mixing bowl. Add cubed cheddar cheese, crispy chopped bacon, and shredded lettuce.

Drizzle in the mayonnaise and sprinkle ranch seasoning over the ingredients in the mixing bowl. Toss everything together until thoroughly coated.

Cover the mixing bowl with plastic wrap or transfer the pasta salad to an airtight container. Refrigerate for at least 6 hours, ideally overnight.

Before serving, give the salad a gentle toss and adjust seasoning with salt and black pepper if needed.