Bring a large pot of salted water to a rolling boil. Add the tri-color pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

Chop the cheddar cheese, tomato, lunch meats and lettuce into bite-sized pieces. Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes, then crumble.

In a large mixing bowl, combine the cooled pasta, diced cheese, chopped bacon, diced tomato, and lunch meats. Gently fold in the lettuce. Add mayonnaise and ranch seasoning, mixing carefully.

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

Once ready to serve, stir gently and season with salt and pepper to taste. Serve chilled, garnished with additional lettuce or tomato if desired.