Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions, usually around 8-10 minutes, until al dente. Once cooked, drain and rinse under cold water to cool.

While the pasta is cooking, chop the cooked bacon into bite-sized pieces, halve the cherry tomatoes, and cube the cheese. Rinse the frozen peas under cold water until thawed.

In a medium mixing bowl, whisk together the mayonnaise, sour cream, milk, and dry ranch dressing mix until smooth and creamy.

Once the pasta has cooled, transfer it to a large mixing bowl. Toss in the creamy ranch dressing and stir until well-coated. Fold in the bacon, cheese, peas, cherry tomatoes, and olives.

Taste your Pasta Salad and season with salt, black pepper, and optional garlic powder. Mix to incorporate the seasonings thoroughly.

Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours before serving to let the flavors meld.