Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of short pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and let cool slightly.

Preheat your oven to 400°F. Arrange 6 slices of bacon on a lined baking sheet and bake for about 25 minutes until crispy. Allow to cool and chop into pieces.

In a mixing bowl, combine 1 cup of sour cream and 1 cup of ranch dressing. Whisk until smooth and creamy.

In a large mixing bowl, toss the cooled pasta, 1/2 cup of chopped green onions, 1 cup of grated cheddar cheese, and half of the chopped bacon. Mix well to combine flavors.

Pour the ranch dressing over the pasta mixture and gently toss to ensure an even coat.

Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld.

Prior to serving, stir the salad and garnish with remaining chopped bacon. Serve chilled or at room temperature.