Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of short pasta, such as rotini or elbow macaroni, and cook for 8–10 minutes, or until al dente. Once cooked, drain the pasta in a colander and allow it to cool in a large mixing bowl.

Preheat your oven to 400°F (200°C). Arrange 6 slices of bacon on a single-layer sheet pan and bake for approximately 25 minutes, or until the bacon is crispy and browned. Remove from the oven, let it cool slightly, and chop into bite-sized pieces, setting aside half for garnish.

In a separate bowl, combine 1 cup of sour cream and 1 cup of ranch dressing. Using a whisk, blend the two together until you achieve a smooth and creamy consistency.

To the cooled pasta, add ½ cup of chopped green onions, half of the crispy bacon pieces you set aside, and 1 cup of grated cheddar cheese. Gently fold the ingredients together.

Pour the creamy ranch dressing mixture over the pasta and give it a good toss until all ingredients are well-coated. Refrigerate the salad for at least 15 minutes.

Just before serving, sprinkle the remaining bacon on top for an extra crunch. Add additional garnishes such as more green onions or cherry tomatoes if desired.