Boil a large pot of salted water over high heat. Once boiling, add tri-color pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

While the pasta cools, dice the cheddar cheese and tomatoes, slice the ham and turkey, and chop the romaine lettuce.

In a large mixing bowl, combine the cooled pasta with cheddar cheese, bacon, lettuce, ham, turkey, and tomatoes. In a separate bowl, mix mayonnaise and ranch seasoning. Pour over pasta mixture and toss gently.

Cover the bowl tightly and refrigerate for at least 6 hours, ideally overnight.

Before serving, check the salad consistency, add more mayonnaise or ranch dressing if dry. Adjust seasoning with salt and pepper.