Start by bringing a large pot of salted water to a rolling boil. Add in the tri-color pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water until cooled.

While the pasta is cooling, gather and prepare the rest of the ingredients. Chop the lettuce, tomato, and diced lunch meats, and cube the cheddar cheese. Cook and chop the bacon until crispy.

In a large mixing bowl, combine the cooled pasta, chopped lettuce, diced tomato, bacon, ham, turkey, and cubed cheese. Mix well.

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

Pour the dressing over the pasta mixture and gently toss together until well coated. Season with salt and pepper to taste.

Cover the bowl and refrigerate for at least 6 hours, or overnight. Serve chilled.