Start by bringing a large pot of water to a rolling boil. Add a pinch of salt, then stir in the rotini pasta and cook for 8–10 minutes until al dente. Drain and rinse under cold water.

In a medium mixing bowl, whisk together mayonnaise, ranch dressing, Dijon mustard, apple cider vinegar, garlic powder, salt, and freshly cracked pepper until smooth.

In the bowl with the dressing, add the cooled rotini pasta, chopped bacon, shredded cheddar cheese, chopped green onions, and thawed peas. Gently fold to combine.

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

Stir gently before serving. Serve chilled in a large bowl or individual plates for a delightful addition to any gathering.