Bring a large pot of salted water to a rolling boil. Add the tri-color pasta and cook it according to package instructions until al dente, usually around 8–10 minutes. Drain the pasta and rinse under cold water until fully cooled.

While the pasta cools, gather and chop all other ingredients. Dice the cheddar cheese, and chop the bacon, tomato, lettuce, ham, and turkey into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta, chopped cheddar cheese, bacon, lettuce, diced ham, turkey, and tomato. In a separate small bowl, whisk together the mayonnaise and ranch seasoning until smooth. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.

Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 6 hours or overnight if possible.

Before serving, taste and adjust seasoning with salt and black pepper to your liking. Serve in a large bowl or individual portions.