Begin by bringing a large pot of salted water to a rolling boil. Add 1 pound of rotini pasta and cook according to package directions, typically 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to cool. Set aside in a large mixing bowl, ensuring it does not clump together.

In a separate large mixing bowl, whisk together 1 cup of mayonnaise, ½ cup of sour cream, 1 ounce of ranch seasoning mix, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of black pepper until the mixture is smooth and creamy.

Add the cooled rotini pasta to the bowl with the dressing mixture, gently tossing to coat the pasta evenly.

Next, fold in the add-ins: 8 slices of cooked and crumbled bacon, 1 cup of shredded cheddar cheese, 1 cup of halved cherry tomatoes, ½ finely diced red onion, ½ cup of chopped green onions, and, if you desire, ½ cup of diced celery.

Cover the bowl and chill your pasta salad in the refrigerator for at least 1 hour.

Just before serving, uncover the dish and sprinkle with ¼ cup of chopped fresh parsley. Give the salad a gentle final toss.