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

Heat a skillet over medium-high heat and add chopped bacon. Sauté for about 6-8 minutes until crispy. Remove and drain on paper towels.

In a large mixing bowl, combine mayo, dry ranch seasoning mix, garlic powder, black pepper, and milk. Whisk until smooth and creamy, about 1-2 minutes.

Add the cooled rotini pasta to the bowl with the ranch dressing. Fold in the crispy bacon, halved cherry tomatoes, peas, and shredded cheddar cheese. Stir until well-coated.

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving.