Start by bringing a large pot of salted water to a rolling boil. Add 1 pound of rotini pasta and cook for 8–10 minutes, or until al dente. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Set the pasta aside to let it drain thoroughly.

In a spacious mixing bowl, whisk together 1 cup of mayonnaise, ½ cup of sour cream, ranch seasoning mix, garlic powder, onion powder, and black pepper. Keep whisking until the mixture achieves a smooth and creamy consistency.

Add the cooled rotini pasta to the bowl with the creamy dressing. Gently stir using a spatula or large spoon, ensuring that every pasta twist is lavishly coated with the ranch flavor.

Gently fold in the crispy crumbled bacon, shredded cheddar cheese, halved cherry tomatoes, finely diced red onion, chopped green onions, and optional diced celery. Mix until all the ingredients are evenly distributed.

Cover the mixing bowl with plastic wrap or transfer the pasta salad into an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld beautifully.

Before serving, give the Creamy Bacon Ranch Pasta Salad a gentle toss to re-distribute the ingredients. Transfer to a serving dish and sprinkle chopped fresh parsley on top.