Start by bringing a large pot of salted water to a rolling boil over high heat. Add in the tri-color pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

After cooking, drain the pasta in a colander and rinse it thoroughly under cold water to stop the cooking process.

Allow the pasta to sit in the colander for a few minutes. Spread it out on a baking sheet in a single layer to cool completely.

While the pasta cools, chop the bacon into bite-sized pieces and cook in a skillet over medium heat until crispy, about 6-8 minutes. Drain on paper towels.

Cube the cheddar cheese and chop the lettuce, tomato, ham, and turkey into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta, crispy bacon, cubed cheddar cheese, chopped lettuce, diced ham, diced turkey, and chopped tomato. Pour in mayonnaise and sprinkle ranch seasoning on top.

Gently toss the mixture until all ingredients are well coated with the dressing.

Transfer the salad to an airtight container or cover tightly with plastic wrap. Refrigerate for at least 6 hours, or ideally overnight.

When ready to serve, stir the salad and adjust seasoning with salt and freshly cracked black pepper to taste.

Serve chilled in bowls or on platters at your summer gatherings.