Bring a large pot of salted water to a rolling boil. Add the farfalle pasta noodles and cook according to package instructions, usually about 8–10 minutes. Drain and rinse under cold water to stop cooking.

In a large mixing bowl, add the crispy bacon broken into bite-sized pieces along with quartered cherry tomatoes. Mix gently.

In a small bowl, whisk together ranch dressing, mayonnaise, Dijon mustard, and Italian dressing until smooth.

Once cooled, add pasta to the bowl with bacon and tomatoes. Pour in half of the dressing and toss until the pasta is coated. Cover and refrigerate for at least 1 hour.

Before serving, fold in baby spinach and add the remaining dressing. Season with salt and pepper to taste.

Return salad to the refrigerator for another 15 minutes before serving.