Start by bringing a large pot of salted water to a rolling boil. Add the short pasta and cook until al dente, about 8 to 10 minutes. Drain and cool.

Preheat your oven to 400°F (200°C). Line a sheet pan with parchment and arrange bacon in a single layer. Bake for approximately 25 minutes until crispy. Cool and chop into pieces.

In a mixing bowl, whisk together 1 cup sour cream and 1 cup liquid ranch dressing until smooth.

In a large bowl, combine cooled pasta, chopped green onions, grated cheddar cheese, and half of the bacon pieces. Stir gently.

Pour the ranch dressing over the pasta mixture and toss until evenly coated. Cover and refrigerate for at least 30 minutes.

Before serving, sprinkle remaining bacon on top and garnish with additional green onions or cherry tomatoes if desired.