Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

Wash and prep vegetables: halve cherry tomatoes, dice cucumbers, and thinly slice red onions. Soak red onions in cold water if desired.

In a large mixing bowl, combine cooled rotini pasta with vegetables, cheddar cheese, and bacon. Gently fold together.

Pour Ranch dressing over the mixture and toss until all ingredients are well coated. Add salt and pepper to taste.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.