Start by bringing a large pot of salted water to a rolling boil. Add the tri-color pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta with diced cheddar cheese, crispy bacon bits, chopped lettuce, and lunch meats. Add in the diced tomato.

Drizzle in the mayonnaise and sprinkle the ranch seasoning. Gently fold the ingredients together until well coated.

Cover the bowl and chill in the refrigerator for at least 6 hours or overnight.

Before serving, stir the salad and adjust seasoning with salt and pepper as needed.

Spoon the salad into serving bowls or a platter and garnish with additional lettuce or tomatoes if desired.