Start by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook until al dente, approximately 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta and cool it under cold running water for a few minutes.

While the pasta is cooling, wash and prepare your fresh vegetables. Halve the cherry tomatoes, dice the cucumbers, and thinly slice the red onion. Set the prepared vegetables aside.

In a large mixing bowl, combine the cooled rotini pasta with the prepared vegetables, along with the cheddar cheese and optional bacon. Pour in your ranch dressing, ensuring all the ingredients are well-coated. Season with salt and pepper to taste.

Cover the bowl with plastic wrap or transfer your Ranch Pasta Salad into an airtight container. Refrigerate the salad for at least 30 minutes before serving.