Start by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8-10 minutes, or until al dente, then drain and rinse under cold running water.

While the pasta cools, prepare your vegetables: halve the cherry tomatoes, dice the cucumber, and slice the red onion thinly.

In a large mixing bowl, combine the cooled pasta with the prepared vegetables, shredded cheddar cheese, and optional bacon. Pour in the ranch dressing and mix gently.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.

Before serving, toss the salad and garnish with fresh parsley or dill.