Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooled pasta, crumbled bacon, cherry tomatoes, cucumber, red onion, and shredded cheddar cheese.

In a separate small bowl, whisk together the ranch dressing, garlic powder, black pepper, and salt until well combined.

Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, give the salad a good stir and garnish with fresh parsley if desired.