1. Start by cooking the bacon in a skillet over medium-high heat until deeply crispy. Make sure to drain the cooked bacon on paper towels to absorb excess grease. Once cooled, crumble the bacon into bite-sized pieces and set it aside.

2. Next, bring a large pot of heavily salted water to a rolling boil. Add the tri-color rotini or fusilli pasta and cook it for one minute longer than the package instructions suggest. This will help achieve a slightly softer texture, perfect for cold salads. Once cooked, drain the pasta and rinse it thoroughly under cold water until it’s completely cooled, shaking off any excess water.

3. In a medium bowl, whisk together the mayonnaise, sour cream, milk, and the dry ranch seasoning packet. Add in the dill, parsley, garlic powder, onion powder, salt, and black pepper. Continue whisking until the dressing is smooth and fully combined, ensuring that all the spices are evenly distributed.

4. In a large mixing bowl, add the cooled pasta, crumbled bacon, chopped broccoli, thawed peas, halved cherry tomatoes, diced red onion, shredded cheddar cheese, and drained black olives. Toss everything gently to ensure even distribution of all the ingredients.

5. Pour the creamy ranch dressing over the salad mixture and toss thoroughly until each piece of pasta is well-coated in the dressing. Make sure everything is evenly mixed for the best flavor.

6. Cover the bowl tightly with plastic wrap or a lid and refrigerate the salad for at least 2 hours, or preferably overnight. This chilling time allows the flavors to meld together beautifully. Just before serving, give it another gentle toss. If you notice that the dressing has thickened too much, a splash of milk can help restore the desired consistency.