Bring a large pot of salted water to a boil. Add tri-color pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

Prepare the other ingredients: dice cheese and tomatoes, slice ham and turkey, and chop lettuce.

In a large bowl, combine cooled pasta, cheese, tomatoes, bacon bits, ham, turkey, and lettuce. Toss gently.

In a small bowl, whisk together mayonnaise and ranch seasoning until smooth.

Pour dressing over the pasta salad and gently toss until evenly coated.

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

Before serving, stir the salad gently and add fresh lettuce if desired. Serve and enjoy!