Cook pasta according to instructions on the box. Drain and rinse with cold water. Place in a large salad bowl.
In a skillet, cook bacon until crispy. Remove onto a paper towel lined plate to drain the grease. Add to pasta.
Add green peas, tomatoes and cheddar to pasta salad. Toss gently together.
In a measuring cup, mix together mayo, sour cream, Ranch seasoning, milk, salt and pepper.
Pour over pasta salad and toss gently to coat.
Refrigerate salad for 2 hours, then serve.
Notes
The pasta salad is good for 3 to 5 days, if kept in air tight container in the fridge. You can use any pasta you like, as long as it's short, bite size.