Bring a large pot of salted water to a rolling boil over high heat. Add the tri-color rotini pasta, cooking for about 8-10 minutes or until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and run cold water over it to halt the cooking process. Set it aside to cool completely.

In a spacious mixing bowl, combine the cooled pasta with the crispy bacon, diced turkey, diced ham, chopped romaine lettuce, sliced tomatoes, and cheddar cheese cubes. Gently fold the ingredients together until they are well distributed.

In a separate bowl, mix together the ranch dressing and mayonnaise until smooth and creamy.

Pour the prepared dressing over the pasta mixture, ensuring all ingredients are well coated.

Cover the bowl with plastic wrap or transfer the pasta salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld.