Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add 12 ounces of rotini pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta in a colander and rinse it under cold water to halt the cooking process.

While the pasta is cooking, place 8 slices of bacon in a large skillet over medium-high heat. Cook until the bacon is crispy and golden brown, about 6-8 minutes, flipping as needed. Transfer the bacon to a plate lined with paper towels, then crumble the bacon into bite-sized pieces.

In a mixing bowl, combine 1 cup of mayonnaise, 3 tablespoons of dry ranch seasoning mix, ½ teaspoon of garlic powder, ¼ teaspoon of black pepper, and ½ cup of milk. Whisk until smooth and creamy.

Once the pasta has cooled, add it to the dressing along with the crumbled bacon, 1 cup of halved cherry tomatoes, 1 cup of thawed peas, and 1 cup of shredded cheddar cheese. Stir until everything is well combined.

Transfer the combined salad into an airtight container or a bowl covered with plastic wrap. Refrigerate for at least 1 hour to allow the flavors to meld.

Once chilled, gently stir the salad before serving, and adjust seasoning if necessary. Serve chilled and enjoy!