Start by bringing a large pot of salted water to a rolling boil over medium-high heat. Add the short pasta and cook for 8 to 10 minutes until al dente, then drain and run cold water over it to stop cooking.

Preheat your oven to 400°F (200°C). Line a sheet pan with foil and arrange bacon slices in a single layer. Bake for about 25 minutes until crispy.

In a medium bowl, combine sour cream and ranch dressing. Whisk until smooth to create the dressing base.

In a large bowl, add the warm, cooked pasta, chopped green onions, cheddar cheese, and half of the crispy bacon. Mix gently.

Pour the dressing over the pasta mixture and toss gently to coat everything in the creamy ranch dressing. Cover the bowl and refrigerate for at least 30 minutes.

Before serving, give the salad a toss, garnish with remaining bacon and optional toppings like cherry tomatoes or bell peppers. Serve cold or at room temperature.