Boil a pot of salted water over high heat. Add the tri-color rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water. Set aside.

In a large mixing bowl, combine the chopped lettuce, diced tomatoes, crispy bacon, turkey, ham, and cheese cubes. Chop ingredients into bite-sized pieces.

In a separate mixing bowl, whisk together the mayonnaise and ranch seasoning until creamy. Taste and adjust seasoning if needed.

Add the cooked and cooled pasta to the salad ingredients. Pour the dressing over and toss together gently.

Cover and refrigerate for at least 1 hour to let flavors meld. Chilling overnight enhances taste further.

Transfer the salad to a platter or bowl, garnish with extra bacon or cheese if desired, and serve cold.