Boil a large pot of salted water and cook the rotini pasta according to package instructions, usually about 8–10 minutes. Drain and rinse under cold water.

Cook diced bacon in a skillet over medium-high heat for 6–8 minutes until crispy. Transfer to a paper towel-lined plate to drain.

Combine mayonnaise, dry ranch seasoning mix, garlic powder, black pepper, and milk in a bowl and whisk until smooth.

In a mixing bowl, fold in the cooled pasta, crumbled bacon, halved tomatoes, thawed peas, and shredded cheddar. Pour dressing over and mix well.

Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.

After chilling, give the salad a gentle toss and serve alongside grilled meats or at your next picnic.