Averie Cooks

0 Cook pasta to al dente according to package directions. Rinse pasta under cold water when done boiling to stop the cooking process. Drain well and add pasta to a very large bowl. Tips – Add a tablespoon or so of olive oil to the pasta cooking water while it's boiling to help prevent sticking. Also work ahead by making the dressing and chopping the veggies while the pasta boils.
1 While the pasta is cooking, to a medium bowl, add all the mayo, 1/3 cup milk, ranch seasoning mix, garlic and onion powders, salt, pepper, and whisk to combine. Tips - Depending on how thick or thin you want the dressing will determine how much milk to add. See how it looks after 1/3 cup milk, and if it's too thick add a bit more milk, as necessary. You may substitute 1/2 cup thick Greek yogurt or sour cream for 1/2 cup of the mayo (so use 1/2 cup mayo + 1/2 cup Greek yogurt/sour cream) noting the dressing will be more tangy than if you exclusively use mayo. Set aside momentarily.
2 To the pasta, add the bacon, tomatoes, shredded cheese, peas, bell pepper, red onions, olives, and stir to combine. Tip - I use fully cooked bacon, sold alongside regular bacon in your grocer's refrigerated case. Zap in the microwave for about 1 minute or as directed, then slice, dice, or crumble. Huge timesaver!
3 Add the ranch dressing and stir well to combine and coat everything evenly. Taste and check for seasoning and flavor balance. Flavor Tips – If the pasta salad tastes at all boring or dull, it likely needs more salt, so don't be afraid to add it. The same goes for pepper, but salt is more critical. If you want it to have a tiny bit of a kick, add some dried red pepper flakes. A pinch of cayenne pepper will also kick things up. 
4 You can serve it immediately, but I prefer to chill it covered for at least 30-60 minutes, and serve it chilled.
5 Storage and Make Ahead – Extra pasta salad will keep airtight in the fridge for up to 4-5 days. Make sure to give it a good stir before serving the leftovers. This isn't a recipe I recommend freezing. If you want to make it in advance, making it up to 24 hours in advance of an event is my recommendation. Make sure it's well covered/sealed or in an airtight container in the fridge.