Cook pasta in salted water until al dente. Drain, rinse under cold water, and let cool.

Slice bacon and fry in a skillet until crispy. Drain on paper towels.

In a bowl, whisk together mayonnaise, sour cream, milk, and ranch mix until smooth.

In a large mixing bowl, combine cooled pasta, peas, cheddar, tomatoes, and bacon.

Pour the dressing over the salad and toss until everything is coated.

Chill for at least 1 hour before serving.