Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta quickly.
While the pasta cooks, fry the bacon until crispy. Transfer to a paper towel-lined plate and crumble once cooled.
In a large bowl, whisk together the ranch dressing, sour cream, and black pepper. If the dressing feels too thick, add a splash of milk.
Add the cooled pasta, bacon, cheese, tomatoes, cucumber, onion, and peas to the bowl. Toss until everything is evenly coated.
Refrigerate for at least 30 minutes before serving. This helps the flavors blend together beautifully.