Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the tri-color pasta and cook for 8-10 minutes until al dente. Drain the pasta and rinse under cold water.

While the pasta cools, prepare your ingredients by dicing the cheese, chopping the tomatoes, and slicing the ham and turkey into bite-sized pieces. Chop the romaine lettuce into thin strips.

In a large mixing bowl, combine the cooled pasta with the diced cheese, crumbled bacon, chopped lettuce, ham, turkey, and tomatoes. In a separate bowl, whisk together mayonnaise and ranch seasoning until smooth.

Gently toss all the ingredients using a large spoon, ensuring every piece of pasta is coated with dressing.

Cover the bowl and chill in the refrigerator for at least 6 hours, or overnight, to allow flavors to meld.

Before serving, taste and adjust seasoning as needed. Add chopped lettuce just before serving to maintain crispness.