In a large pot of salted boiling water, add the rotini pasta and cook according to package instructions until al dente (typically about 8-10 minutes). Stir occasionally to prevent sticking. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.

While the pasta is cooking, cook your bacon slices until crispy in a skillet over medium heat. Remove them from the skillet and place them on paper towels to drain excess grease. Once cooled, crumble the bacon into bite-sized pieces.

While the pasta and bacon are cooling, slice the cherry tomatoes in half, dice the cucumber, and chop the green onions. Set them aside in a large mixing bowl.

In a separate bowl, combine the ranch dressing, mayonnaise, lemon juice, garlic powder, and a pinch of salt and pepper. Mix until smooth.

In the large bowl with the chopped vegetables, add the cooled pasta, crumbled bacon, and shredded cheddar cheese. Pour the dressing over the mixture and toss everything gently until evenly coated.

Taste the salad and adjust the salt and pepper as needed.

Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.