Begin by boiling a large pot of salted water. Add tri-color rotini and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Chop fresh lettuce and dice tomatoes. If using cherry or grape tomatoes, halve them. Chop bacon into crumbles and slice turkey and ham into bite-sized pieces. Combine ingredients in a mixing bowl.

Add cooled rotini pasta to the mixing bowl and toss gently to mix. Add cheddar cheese cubes and mix again.

In a separate bowl, whisk together ranch dressing and mayonnaise. Pour over pasta salad and toss to coat.

Cover bowl or transfer to an airtight container and refrigerate for at least 1 hour to allow flavors to meld.