Start by bringing a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to package instructions, typically around 8-10 minutes. Drain and rinse under cold water.

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

In a large salad bowl, combine cooled pasta, bacon, cheddar cheese, green onions, and peas. Fold in the dressing until everything is well-coated.

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

Before serving, gently toss to redistribute the dressing and serve cold.