Begin boiling a large pot of salted water. Once it boils, add the tri-color pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water.

Chop ingredients: dice cheddar cheese, bacon, ham, turkey, and tomato. Chop or tear lettuce into small pieces.

In a large mixing bowl, combine the cooled pasta with cheddar, bacon, lettuce, ham, turkey, and tomato.

In a separate bowl, whisk together the mayonnaise and ranch seasoning until combined. Optionally, use Greek yogurt instead.

Pour dressing over the pasta mixture and toss gently until evenly coated, being cautious not to crush the lettuce.

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

Before serving, adjust seasoning with salt and black pepper. Serve chilled.